Healthy Quinoa Bowl with Fried Egg

Preheat the oven to 240°C (220°C fan) | 475F | gas 9.

For the sauce: Place the aubergines and peppers on a baking sheet and roast until their skins blacken and blister. Transfer to a large bowl, cover with clingfilm, and leave to cool for 10 minutes.

Peel away and discard the skins, seeds and stems. Puree the flesh with the garlic, lemon juice, oil, hot water. Season to taste with salt and pepper and then set aside.

For the salad: Place the quinoa in a saucepan set over a medium heat. Cook until lightly toasted; 2 minutes. Add the water and bring to a simmer.

Cover and cook over a low heat for 15 minutes until tender. Set aside, covered, for 5 minutes before fluffing with a fork.

Bring a large pan of salted water to the boil and cook the asparagus and mange tout until just tender; 2 - 3 minutes. Drain well and stir through the quinoa, spring onions, and most of the sauce.