Packed full of essential vitamins and nutrients, Alice Liveing’s greens and grains bowl recipe proves that the healthy season definitely doesn’t have to mean boring.

  • 10 mins
  • 4
  • Easy


  • 100g pre cooked quinoa
  • 50g pre cooked lentils
  • 1.5tbsp pesto
  • 50g spinach, finely chopped
  • 1/2 lemon, juiced
  • 1 red chilli, finely sliced
  • 1tbsp olive oil
  • Salt and pepper
  • 1tbsp apple cider vinegar
  • 2tbsp pumpkin seeds
  • 2 Clarence Court Burford Brown eggs


Begin by mixing your cooked quinoa and lentils in a large mixing bowl. Add your pesto, finely chopped spinach, lemon juice, chilli and olive oil and mix until completely combined. Once combined, place the entire contents into your serving dish.

Next, turn on your grill to heat up. Lay your pumpkin seeds onto the tray and place under the hot grill. Keep an eye on them as they burn easily, but they should take around 2-3 minutes. Remove and leave to cool.

In a saucepan half full with water, add your cider vinegar to and bring the water to the boil. Poach your eggs in your preferred method, leaving them to cook for around 3-4 minutes depending on their size, before removing with a slatted spoon and serving on top of your grains mix. Finally sprinkle over your pumpkin seeds and serve.

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