GREEN BOWL RECIPES

Steps:

• Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15–20 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
• Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1–2 minutes. Transfer to bowl with ice water.
• Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
• Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

Steps:

• Cook freekeh in a saucepan of boiling water until tender (15 minutes). Drain, then spread on a tray and cool.
• For tahini-lemon dressing, whisk ingredients in a bowl and season to taste, adding extra lemon juice or oil to taste. If tahini is too thick, add a little water to loosen.
• Combine rocket, herbs, spring onion, celery and apple in a bowl and toss to combine. Add freekeh and dressing, toss well to coat, then scatter over linseed and almonds. Divide among bowls and serve salad topped with egg and avocado.