Pakora Brunch Bowl

Serves 4

Time 30 minutes

Ingredients

285g spinach pakoras

1½ tsp fennel seeds

1 tsp sea salt

1 tbsp coconut oil, melted

400g can chickpeas, rinsed and drained

200g cherry tomatoes, halved

100g baby spinach leaves

1 large ripe avocado, sliced

Curry Coated Eggs

4 eggs, hard-boiled

1 ½ tsp curry powder 

Pinch salt

Tamarind Raita

1 cup (250g) Greek yoghurt

2 tsp tamarind concentrate

Method

Preheat oven to 200°C. Line 2 baking trays with baking paper. Place the spinach pakoras onto one tray.

Put the fennel and salt into a small mortar and pestle and crush lightly. Transfer to a medium bowl add half of the melted coconut oil, the chickpeas and cherry tomatoes onto the other baking tray and coat in the seeds and oil.

Put the fennel-coated chickpea and tomato mixture onto the other tray. Place both trays into the oven to bake for 12-15 minutes or until the pakoras are crisp and golden and the tomato's skin starts to soften.

Whilst the pakora and vegetables bake, make the raita and curry-coated eggs. Peel the hard-boiled eggs. Heat the remaining oil in a small frying pan, add the curry powder and salt, and cook for 1 minute or until fragrant. Add the peeled eggs and cook over medium heat until they are coated in the curry mixture and warmed through. Cut in half.

To make the raita, put the yoghurt and tamarind into a bowl and mix to combine.

To serve, remove the pakoras and vegetables from the oven. Gently fold the baby spinach through the chickpea and tomato mix. Divide the chickpea mixture between four serving bowls, place a heaped spoonful of the raita into each bowl and top with a few pakoras, and arrange the halved curry-coated eggs and sliced avocado to finish.