Vegetable, Feta and Egg Quinoa Salad

Directions

• Preheat oven to 200°C.
• Place the thinly sliced fennel in a roasting dish with 1 tbsp olive oil and add the cumin and caraway seeds, season with salt and pepper.
• Mix well and roast in the oven for around 20 minutes until browning and tender, add the tomatoes for the last 7 minutes. Remove from the oven and set aside.
• Bring a pan of 350ml of salted water to the boil and add the raw quinoa. Reduce the heat to low and simmer for 15 minutes with the lid on or until quinoa is tender.
• Drain any excess water and separate any clumps with a fork. Place the quinoa into a large mixing bowl.
• Core the pepper and cut into rings. Place the chopped peppers into a bowl, add in the red wine vinegar, and season with salt and pepper. Set aside to marinate, stirring occasionally.
• Half the mange tout crosswise and add to a medium frying pan on medium-high heat with 1 tbsp olive oil. Cook for 5 minutes stirring constantly or until tender and then transfer to the quinoa bowl.
• In the same pan, add 1 tbsp olive oil on medium-high heat and then crack the eggs into the pan. Cook until cooked to your liking.
• Add the roasted fennel, tomatoes, marinated peppers, and feta to the quinoa bowl. Season with salt and pepper, and mix well.
• Serve into 2 bowls, add an egg on top, and sprinkle with the flaked almonds.