Tom Daley’s Pride power bowl
- Prep: 10 mins
- Cook: 10 mins
A colourful egg recipe to celebrate Pride.
Ingredients
100g farro, cooked
50g green beans
50g peas
2 large British Lion eggs
¼ red pepper
¼ yellow pepper
50g sugar snap peas
50g baby beetroot
1 small bunch coriander, plus extra for decoration
1.5 tbsp olive oil
1 lime, juiced
1 garlic clove, crushed
Salt and pepper
1 tsp sesame seeds (optional)
Method
- Boil the eggs for 6 minutes, cool under running water, peel and set aside.
- Top and tail the green beans and boil, along with the peas, in plenty of salted water for 3 minutes until just cooked but still crunchy.
- Slice the peppers into thin sticks and cut the beetroot into quarters.
- Blend the coriander, tahini, olive oil, lime juice and garlic clove until smooth. Season and stir in a splash of water to loosen.
- Arrange the farro in a serving bowl, add the vegetables, cut the boiled eggs in half and add to the bowl, then drizzle over the dressing. Top with sesame seeds and some chopped coriander.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
743 | 85.0g | 36.7g | 30.2g | 5.8g | 0.9g |