Winter Vegetable Hash with Kale, Dukkah Poached Eggs and Tahini Dressing

Winter Vegetable Hash with Kale, Dukkah Poached Eggs and Tahini Dressing

Created by Ryan Lording, Head Chef and co-owner, Left Field

Time

20 Minutes

Difficulty

Ingredients

For 2 people

  • 0.25 Cauliflower, cut into florets
  • 0.25 Broccoli, cut into florets
  • 1 Bunch asparagus, stem removed
  • 12 Green beans, top and tailed
  • 2 Portobello mushrooms, cut into quarters
  • 6 Sticks of kale, stem removed, roughly chopped
  • 4 Eggs
  • 1 tablespoon(s) Tahini
  • 2 tablespoon(s) Extra virgin olive oil
  • 0.5 Lemon, juiced
  • 0.25 teaspoon(s) Crushed garlic
  • 0.5 teaspoon(s) Fresh thyme, finely chopped
  • 1 tablespoon(s) Mint, finely chopped
  • 1 tablespoon(s) Parsley, finely chopped
  • 0.5 tablespoon(s) Goats curd or feta
  • 1 pinch(es) Dukkah
  • 1 handful(s) Flowerdale Farm Microgreens

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. For the Hash: Heat olive oil in a frying pan on medium heat. Add cauliflower and cook for 4-5 minutes until it begins to caramelise. Add broccoli, asparagus, mushrooms and green beans and cook for 2 minutes. Add kale, thyme and garlic and cook for 1-2 minutes, then add herbs and season to taste.
  2. Tahini Dressing: Add Tahini, extra vigrin olive oil and lemon into a small bowl and wisk to combine.
  3. To serve: Divide sauteed hash into 2 bowls and squeeze fresh lemon juice over it generously and add curd or feta. Place 2 poached eggs on each dish, drizzle tahini dressing on the eggs and sprinkle dukkah and microgreens over the dish.