Winter vegetable hash with Kale, dukkah poached eggs & Tahini dressing


Tall Timber chef RyanTall Timber chef Ryan Lording lets us in on how to make one of his winter favourites…

You’ll need:
1/4 cauliflower, cut into florets
1/4 broccoli, cut into florets
1 bunch asparagus, stem removed
12 green beans, top and tailed
2 portobello mushrooms, cut into quarters
6 sticks kale, stem removed, roughly chopped
4 eggs
1 tbs tahini*
2 tbs extra virgin olive oil
1/2 lemon, juiced
1/4 tsp crushed garlic
1/2 tsp fresh thyme, finely chopped
1 tbs mint, finely chopped
1 tbs parsley, finely chopped
1/2 tbs goats curd or feta

Serves 2

What to do:

For the hash:
  • Heat olive oil in a frypan on medium heat
  • Add cauliflower, cook for 4-5  minutes until it begins to caramelise
  • Add broccoli, asparagus, mushrooms and green beans, cook for 2 minutes
  • Add kale, thyme and garlic and cook for 1-2 minutes, then add herbs and season to taste
Tahini dressing

  • Add Tahini, extra virgin olive oil and lemon into a small bowl and whisk to combine

To serve

  • Divide sauteed hash into 2 bowls and squeeze fresh lemon juice over it generously and curd or geta.
  • Place 2 poached eggs on each dish, drizzle tahini dressing of the eggs and sprinkle dukkah over the dish
*Dukkah and Tahini found in major supermarkets.




Zara is founder and editor of Oh My Goodness. A certified holistic health coach, National Breast Cancer Foundation speaker and Bupa health influencer award finalist, Zara is passionate about making it as easy and fun for people to lead a healthy lifestyle. She's appeared on The Project and Today Show; her recipes have been featured on I Quit Sugar, Sport Luxe, and Show and Tell Online; and she's a regular contributor to Medibank's Be. Magazine and Fairfax health online.

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