MARCH 10 2018 LISTENER 41
4 tbsp chopped parsley
2 eggs
salt and freshly ground pepper
juice of ½ lemon
a handful of cherry tomatoes, halved
parsley sprigs for garnishREBEKAH ROBINSON; STYLING BY KATE ARBUTHNOT.BOWL, PLATE AND CUTLERY FROM QUAIL FARM COLLECTABLES, PH 021 222 2169of courgette and lemon. Add extra
chopped dill, then drizzle the pan
juices over everything.
Serves 4.
Wine match: a dry
gewürztraminer.EGG, SPINACH AND OLIVES QUINOA BOWL
¾ cup quinoa
1½ cups water
2 cups finely sliced spinach
½ cup pitted baby olives, drained
(I use Salvagno)