It's the first weekend of Spring in Melbourne and this calls for spring cleaning. For brunch today I raided my fridge and pantry to try to use up as much random bits and pieces as I possibly can and this was the result. I hope you enjoy your weekend too!
Difficulty: Easy/Medium
Time: 45 minutes
Serves: 2
Ingredients
Spiced Yoghurt
- 200g Greek yoghurt
- 1/2 clove garlic minced
- salt
- pinch of cayenne pepper
Pomegranate Dressing
- 3 tbsp pomegranate molasse
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 clove garlic minced
- 1/3 cup olive oil
- salt
Other
- 1 large target beetroot thinly sliced with mandolin
- 2 eggs
- 1/2 avocado
- 1/2 cup mixed quinoa
- micro lemon balm leaves
- micro red veined sorrel
Method
1. Start by cooking the eggs in a 63 degree sous vide bath for 45 minutes. Take it out and set it aside when ready.
2. Wash the mixed quinoa, add it to a pot with 1 cup of water and bring it to boil. Reduce the heat to simmer until all the liquid had been fully absorbed and the quinoa has turned translucent. Fluff it up and let it cool.
3. Make the spiced yoghurt by placing the yoghurt into a mixing bowl, over a bowl of hot water to warm it up. Add the minced garlic, cayenne pepper and season it to taste with salt. Set it aside.
4. Make the pomegranate dressing by adding all the ingredients in a bowl and mix well to emulsify, season to taste with salt and set aside.
5. To assemble, place the yoghurt mixutre at the bottom of the plate, top with cooked quinoa, sliced avocado, sliced beetroot loosely folded and piled together so it looks like a flower, micro herbs and teh 63 degree egg. Dress generously with the pomegranate dressing.