With a few good ingredients, supper can be very quick, easy, hassle-free and yet still delicious.
This dish is full of really good foods and makes a great supper in this heat when the last thing you want is a big heavy meal.
Ingredients: (to serve 2)
2 large garlic cloves
150g mixed cooked quinoa and puy lentils
Salt and pepper
2tbsp red wine vinegar
1/4 nutmeg, freshly grated
Put a large frying pan on a high heat.
Add two cloves of crushed garlic along with the cooked quinoa and puy lentils. Season well with salt and pepper and stir fry for around 3-5 minutes until the garlic has browned. Add the kale to the pan until it begins to wilt and takes on all the flavours. Add a few tablespoons of water to the pan to allow the kale to steam slightly and then add the red wine vinegar along with the freshly grated nutmeg. In the last few minutes of cooking, fry the eggs in 1tbsp of olive oil in a separate frying pan.