Poached eggs with quinoa salad by Adam Gasson / adamgasson.com

Lunch – Poached eggs with quinoa salad

This was my tasty lunch today, consisting of leftovers from Lucy’s lunch, harissa from the Love Food festival and an old sour dough loaf that needed toasting. Recipe after the break.

The easy bits first. The eggs are poached and sour dough is toasted. For the salad you need 1/3 of a cup of uncooked quinoa, small handful of rocket, a few tomatoes and fresh coriander. Cook the quinoa and, when cool, fluff it up a bit with a fork. In a large bowl add a tablespoon of harissa (more if you like it hot, less if you don’t) along with the quinoa and rocket. If you want to add a dressing* add this now as well – if not add a tablespoon of olive oil. Mix this well and place on your plate, topping with the tomatoes and fresh coriander. Season it all and add some thyme to top it off.

*dressing! I made up a smokey American style dressing that works well with the harissa and eggs (eggs go crazy for tomato based hot sauces like in a shakshouka or Mexican breakfast). For the dressing blend up a couple of tablespoons of olive oil, a teaspoon of smoked paprika, a teaspoon of honey and a tablespoon of American style mustard. If you like it tart then add some white wine vinegar. Season to taste.

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