1 cup red quinoa
2 cups chicken or vegetable stock
20 grams butter
1 large head of broccoli
200 grams asparagus or green beans, sliced to 4cm in length
¼ teaspoon chilli flakes
1 clove of garlic, minced
rind of ½ lemon, finely grated
8 dried dates, roughly chopped
40 grams hazelnuts, roasted and halved
400 grams halloumi, sliced
salt and ground black pepper
fresh flat-leaf parsley, to serve
Rinse quinoa well in cold water. Place in a saucepan with stock and a pinch of salt and bring to the boil. Reduce the heat to low, cover and simmer for 15 minutes or until water has absorbed.
Melt 10 grams of butter in a large nonstick frypan over a medium-high heat. Add the broccoli, asparagus or green beans and chilli flakes and fry until just beginning to colour. Add the garlic and fry for a further 2 minutes. Remove from heat and stir through the lemon rind, dates and hazelnuts.
Melt remaining 10 grams of butter in a large nonstick frypan over a medium heat. Add halloumi slices and fry until golden brown on both sides.
Bring a large pot of water to the boil. Reduce the heat to a simmer and gently lower the eggs into the water. Cook for 5 minutes and then plunge into cold water. Peel eggs and set aside.
Place quinoa, broccoli and halloumi into bowls. Halve eggs and place on top. Season to taste and garnish with fresh flat-leaf parsley.