Warm salmon and quinoa salad with kiwifruit flavoured water

Instructions

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1 Preheat oven to 190°C. Line oven tray with baking paper. In a large bowl, place kumara, carrots, onion, oil, maple syrup and black pepper and toss to coat. Place on prepared tray and cook in the oven for 30 minutes or until softened and roasted.

2 Meanwhile, in a pan over a high heat, place quinoa with two cups water and bring to a boil. Reduce heat, cover and simmer for 10–12 minutes. Remove from heat and leave to stand for 3–4 minutes. Fluff with a fork and place in a serving bowl.

3 In a medium bowl, combine yoghurt, curry powder, mango chutney and turmeric and season with salt. Once all veges are cooked, add spinach, tossing lightly to wilt leaves. Mix veges with quinoa and salmon and add coriander.

4 To poach eggs, place a pan of water over medium-low heat and simmer with a pinch of salt. Crack each egg into a cup and gently pour into the simmering water in one fluid movement. For soft eggs, cook for 2 minutes, and for soft to firm cook for 4 minutes. Remove from pan with slotted spoon. Dry on paper towel.

5 Cut eggs in half and use to top the quinoa with the flaked almonds. Garnish with extra coriander. Serve with water, flavoured with sliced kiwifruit.