As health boosts go, this nourishing yet easy to make bowl of goodness really delivers.
Layers of nutrient-dense veggies are topped with a Clarence Court egg and a flavoursome walnut gremolata, creating a dish that ticks a lot of nutrition boxes.
Gremolata is a delicious mix of parsley, garlic and lemon zest originating from Italy.
Here it is enhanced with California walnuts for added crunch and an extra serving of that feel-good factor.

If you’ve overdone it on the alcohol front or just haven’t been eating that well, this is your go-to recipe to replenish levels of nutrients.

Ingredients for 2

 2 shallots, peeled and finely sliced 
1 medium potato, peeled and cubed  
1 large carrot, peeled and sliced  
1/4 of a small celeriac, peeled and cut into matchsticks
 2-3 sprigs of thyme 
40g of spinach 
40g of frozen peas  
500ml of good quality vegetable stock

Juice of an orange 
Juice of a lemon 
Sea salt and black pepper to season 
Oil for cooking  
2 Clarence Court eggs, cooked to your liking , I just boiled them for 6 & a 1/2 minutes for a slightly runny yolk

For the walnut gremolata 
1 bunch of parsley, leaves only, roughly chopped 
Zest of 1 lemon 
80g of California walnuts, roughly chopped 
1 garlic clove, finely chopped

Method:

  To make the walnut gremolata, combine all of the ingredients in a bowl.

To make the broth, add a splash of oil to a saucepan and put it on a medium heat. 
Sauté the shallots, potato and carrots for around 5 minutes until they start to colour. 
Add the celeriac and thyme and sauté for 2 more minutes. 
Pour in enough stock to just cover the vegetables and bring to a boil. 
Turn the heat down to low and allow the liquid to bubble gently for around 5-10 minutes.
This should cook all of the vegetables.
Remove the thyme. 
Drop in the frozen peas and spinach.
 Take the pan off the heat. 
Season well with sea salt and black pepper and pour in the lemon and orange juice. 
Divide the mixture between two bowls.

Top each bowl with a halved egg and liberal quantities of walnut gremolata.