Name: Middle Eastern Style Brunch Bowl
Prep time: 20 min
Yield: Serves 4
Ingredients: 1/2 cup long grain rice; 1/4 cup McKenzie's Green Split Peas; 1/4 cup McKenzie's Australian Yellow Split Peas; 1/4 cup silvered almonds, toasted; 1 celery stick, finely sliced; 1/3 cup parsley leaves, roughly chopped; 1 tbs currants; 4 eggs; 60g baby spinach leaves, washed; 1 avocado, cut into quarters; 1 small beetroot, finely shredded; 60g feta, crumbled; 2 tsp dukkah; Lemon wedge, for serving; 1 tbs olive oil; 2 tsp red wine vinegar; 1/2 tsp honey; 1/4 tsp ground cumin; 1/4 tsp McKenzie's ground cinnamon

Serves 4

Prep 20 mins

Cook 0 mins

Step 1

Rinse the rice and peas and add them to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 17 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.

Step 2

In a large bowl, combine the chilled rice mixture with the almonds, celery, parsley and currants. Whisk together the dressing ingredients and season. Pour half over the salad and toss well.

Step 3

Bring a pot of water to a gentle simmer and poach eggs until cooked to your liking.

Step 4

Arrange rice mixture in the base of serving bowls, accompany with spinach, avocado, beetroot and feta. Drizzle with remaining dressing and add poached egg, sprinkle with dukkah and serve with a lemon wedge.

Use cucumber in place of celery if you don’t have any on hand.

You can try craisins in place of currants.

Middle Eastern Style Brunch Bowl