'Eat the rainbow' breakfast bowl

Dressing

• 60 g tahini
• 2 garlic cloves
• 2 tbsp lemon juice
• 3 sprigs fresh mint, leaves only
• 3 sprigs fresh flat-leaf parsley, leaves only
• 2 tsp honey (optional)
• ¼ tsp salt
• 100 g extra virgin olive oil

Bowl

• 400 g cauliflower, cut into small florets
• 500 g water
• 2 - 3 carrots (approx. 130 g), cut into thin noodles (see Tips)
• 1 bunch asparagus, ends trimmed
• 1 - 2 tsp ghee, for frying (optional)
• 8 slices haloumi (optional)
• 4 - 8 eggs, shells thoroughly washed
• 2 sprigs fresh flat-leaf parsley, cut into pieces
• 2 sprigs fresh mint, cut into pieces
• salt, to taste
• ground black pepper, to taste
• 3 tbsp sesame seeds (see Tips)
• 1 - 2 avocados, flesh only, cut into thin slices
• sauerkraut (or other fermented veggies, such as the Fermented beetroot and apple salsa)