Plant Powered Egg Bowl

Serves 2

3 1/2 to 4 ounces halloumi or paneer, roughly cubed  (Whole Foods has both)
2 ripe tomatoes, thickly sliced or chopped
Handful radishes, jicama, celery, fennel ~ anything crunchy
½ cucumber or 1 carrot
1 avocado, sliced
2 eggs
Dollop of hummus
Herbs – fresh like parsley, basil, or mint
Juice of ½ lemon
Drizzle extra virgin olive oil
Sea salt & pepper
sesame seeds or pumpkin seeds

1.   Start by boiling your eggs for about 7 minutes, the yolks will be a bit ‘jammy’. Then run under cold water and peel once cool enough to handle.

2.   Use a peeler to ribbon the cucumber and then toss in a small bowl with the lemon juice and a little pinch of sea salt.

3.   Build your salad bowl by placing a dollop of hummus in your bowl topped with radishes, celery, jicama ~ whatever crunchy veggie you like. Place avocado slices and tomatoes around the bowl.

4.   Drizzle a small amount of olive oil in saute pan and heat over medium high heat. Saute the halloumi cubes on each side for about 2 minutes until golden.

5.   Add to your bowl along with the eggs, cucumber and drizzle any leftover lemon juice from the pickle on top. Drizzle olive oil on the tomatoes and sprinkle salt & pepper, herbs and seeds over everything to serve.