1 avocado
1 tbsp (15 ml) lemon juice
1 lb (450 g) fresh young spinach, with stalks removed, finely sliced
4 oz (100 g) red cabbage, finely shredded
400 g (14 oz) can chick-peas, drained and rinsed
1 slice wholemeal bread, toasted and diced
2 eggs, hard-boiled and sliced
paprika, to taste
1 tbsp (15 ml) lemon juice
1 lb (450 g) fresh young spinach, with stalks removed, finely sliced
4 oz (100 g) red cabbage, finely shredded
400 g (14 oz) can chick-peas, drained and rinsed
1 slice wholemeal bread, toasted and diced
2 eggs, hard-boiled and sliced
paprika, to taste
for the lemon dressing
juice of 5 lemon
2 oz (50 g) natural Quark
scant 1/2 (us) cup (100 ml) semi-skimmed milk
2 tbsp (30 ml) snipped fresh chives or parsley
salt and pepper, to taste
2 oz (50 g) natural Quark
scant 1/2 (us) cup (100 ml) semi-skimmed milk
2 tbsp (30 ml) snipped fresh chives or parsley
salt and pepper, to taste
method
1. To make the dressing, place the lemon juice, Quark and milk in a bowl and whisk until smooth.
2. Add the herbs, reserving some for garnish, and season. Set aside.
3. Peel the avocado, discard the stone and dice. Coat with the lemon juice to prevent discoloration.
4. Mix together the spinach and red cabbage and arrange over a large serving platter.
5. Arrange the avocado around the edge of the platter.
6. Pile the chick-peas in the centre of the spinach and scatter the toast around them.
7. Arrange the egg slices on top and sprinkle over a little paprika.
8. To serve, spoon a little of the dressing over the chick-peas, and garnish with the reserved snipped chives.
9. Serve the remaining dressing separately.
2. Add the herbs, reserving some for garnish, and season. Set aside.
3. Peel the avocado, discard the stone and dice. Coat with the lemon juice to prevent discoloration.
4. Mix together the spinach and red cabbage and arrange over a large serving platter.
5. Arrange the avocado around the edge of the platter.
6. Pile the chick-peas in the centre of the spinach and scatter the toast around them.
7. Arrange the egg slices on top and sprinkle over a little paprika.
8. To serve, spoon a little of the dressing over the chick-peas, and garnish with the reserved snipped chives.
9. Serve the remaining dressing separately.
serving amount
serves 4
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