1 cup cold water
½ cup tri-coloured quinoa, rinsed
4 eggs, at room temperature
¼ cup olive oil
350g haloumi, ½cm-thick slices
240g baby spinach leaves
2 small avocados, halved lengthways, flesh scooped out
1 tbsp dukkah, plus extra for sprinkling
2 tsp black sesame seeds (optional)
2 tsp ground cumin
1 tsp ground coriander
1 bunch coriander, sprigs removed
½ cup firmly packed mint leaves
1 jalapeno chilli, seeds removed, sliced
2 tbsp lemon juice
¼ cup olive oil
Ground sea salt and cracked black pepper, for seasoning
125ml Greek yoghurt
Put water and quinoa in a small saucepan over a medium-high heat. Bring to the boil. Reduce heat to medium-low and simmer, covered, for about 8 minutes or until tender. Drain if required, cover and set aside.
To make green harissa, place ground cumin, ground coriander, coriander, mint and chilli in a food processor and process until finely chopped. Add juice and oil and process to form a paste. Season. Add yoghurt and process until combined. Transfer to a small bowl and cover surface with plastic wrap.
Soft boil eggs for 5 minutes then cool slightly in cold water. Peel and set aside. Meanwhile, heat 2 tablespoons of the oil in a large non-stick frying pan over a medium-high heat. Add haloumi and cook slices for 2-3 minutes each side or until golden. Remove and cover to keep warm. Reserve pan.
Place remaining oil in reserved pan over a medium heat. Add spinach and cook, stirring, for 5 minutes or until wilted. Transfer to a bowl and add ¾ cup of harissa mixture and stir until combined.
Divide haloumi, spinach mixture and quinoa amongst plates. Top with avocado. Halve eggs and place on plates. Drizzle with remaining harissa mixture. Sprinkle with dukkah and sesame seeds, if using. Serve with extra dukkah.