Winter Salad Hummus Bowls

Ingredients for Winter Salad Hummus Bowls

• 4–6 large eggs

• 80ml unseasoned rice vinegar

• 1 tablespoon honey

• 1 tablespoon tamari or soy sauce

• 1/2 teaspoons kosher salt

• 60ml extra-virgin olive oil, plus more for drizzling

• 1 bunch curly kale, stems removed, torn into bite-size pieces

• 450g brussels sprouts, trimmed, thinly sliced

• 240ml store-bought or homemade hummus

• 150g Seedy Power Sprinkle

• Flaky sea salt

Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.

Meanwhile, whisk vinegar, honey, tamari, kosher salt, and 1/4 cup oil in a large bowl until smooth. Add kale and brussels sprouts. Toss and massage with your hands until kale is darker in colour and vegetables are coated in dressing.

Swoosh about 1/4 cup hummus onto side of each bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle oil over and top with seedy sprinkle.

Do Ahead: Unpeeled eggs can be cooked 2 days ahead. Transfer to an airtight container and chill. Kale and brussels sprouts salad can be made 8 hours ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.