Remember my post where I raved about the new Holland & Barrett more store to hit my hometown?
Well, the time has come to get to work in the kitchen and experiment with a few of the fresh products I took home with me to try.
And I can’t think of a better place to start than with their new Ancient Grains range – which boasts an eclectic selection of nutrient dense grains which go from the popular picks of buckwheat and quinoa, to the perhaps more underrated varieties such as hearty spelt, funky freekah, adventurous teff and versatile amaranth.
Out of all the choices, amaranth was the one I was initially most tempted to cook with for the first time, as I’d seen it feature in various recipes (particularly as a gluten free breakfast porridge), but also because I like fact that it’s a naturally gluten free grain, has straight forward cooking requirements and an affordable price tag to match.
Quinoa fiends – meet your new best friend: One that allows more change for another drink or two at the weekend and still gives you all the body loving you know that you deserve. Quite the catch, I’d say!
Now, let’s talk more about the recipe. I was inspired to make this at a time when I had to really keep a close eye on my daily sugar consumption (that includes natural fruit sugars) – and so was looking for new ways to enjoy a savoury breakfast that will really power me through the morning. Having a yeast intolerance has meant that toasting a slice of sourdough for my duck egg (which I am finding much more digestible than hen’s… PRAISE THE LORD!) has not been an option, but I have found that creating grain bowls to be just as satisfying – and most importantly, lip smacking good.
The dreamy combination of creamy avocado, juicy grilled tomatoes and crunchy asparagus ensure that you’re getting tonnes of flavour and texture with every single bite – whilst the poached duck egg takes the main stage with that unmistakable bright orange yolk that oozes on top of the nutty grains of millet so beautifully.
So here is is – my first recipe that I am so excited to share in collaboration with Holland & Barrett. I hope you enjoy this one as much as I do – and be sure to tag us on Insta @sophiesblend @hollandandbarrett to see your drool-worthy recreations!
- 30g cooked amaranth
- 1 duck egg (or 1 pasture raised hens egg)
- ½ avocado
- 5 spears asparagus
- 1 handful fresh rocket
- 5 cherry tomatoes
- 1 clove garlic, finely chopped
- ½ lemon
- 1 tbsp extra virgin olive oil
- 1 handful fresh basil, finely chopped
- salt and black pepper, to taste
- To make the amaranth, simply place one cup of the grains in a sieve and rinse well. Transfer to a saucepan with 2 cups water and a good pinch of salt before bringing to the boil. Simmer for 15-20 minutes, until all the water is absorbed. Fluff with a fork and leave to sit for 10 minutes.
- Arrange the asparagus and tomatoes on a griddle pan with a little olive oil and place under the grill on a medium heat for about 6 minutes, turning half way.
- Meanwhile, heat up a small, shallow saucepan of water until bubbling and crack in the egg. Turn down completely and place the lid on top - leaving to poach until done to your liking.
- Combine the amaranth in a bowl with the fresh rocket and a squeeze of lemon, before placing the avocado, cooked tomatoes and asparagus and poached egg on top. Dress with the garlic, olive oil oil and lemon and season to taste with the basil, salt and pepper. Serves up!