'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)