INGREDIENTS (to serve 4):
*Note: This bowl offers a variety of tasty and nutritional green vegetables. At the start of the day, the Eden bowl is a kaleidoscope of flavours and textures laid on a bed of quinoa, with a yoghurt and garlic sauce, smoked salmon and a honey and lemon dressing

Honey and lemon dressing
½ cup lemon juice
1 tbsp honey
1 tsp sea salt
1 pinch white pepper
1 cup extra virgin olive oil

Yoghurt and garlic  sauce

3-4 cloves garlic, slowly roasted in extra virgin olive oil
4 cups Greek yoghurt
½ cup lemon juice
Salt and pepper to taste
oriander mojo sauce
1tbsp cumin seeds
2 tsp salt
4 cloves garlic, peeled
2 tbsp sherry vinegar

cup grapeseed oil
cup  extra virgin olive oil
1 bunch coriander, 5 m of the stem cut and cleaned

To serve

3 cups cooked quinoa, hot
1½ cups yoghurt and garlic sauce
¾ cups coriander mojo sauce
100 gr mangetout
200 gr green beans, cut into 1-inch pieces
200 gr green asparagus, cut into 1-inch pieces
200 gr edamame beans, shelled
200 gr broccoli
2 cups romaine lettuce
¼ cup cucumber, peeled and chopped
¼ cup spring onions, finely cut
½ cup alfalfa shoots
340 gr cured salmon
110 gr honey and lemon dressing
2 tbsp toasted sesame seeds

Honey and lemon dressing:
Beat the honey with the lemon juice, white pepper and salt in a small bowl. Continue to beat while gradually adding olive oil to form a creamy emulsion.
Yoghurt and garlic sauce:
In a blender, mix the roast garlic cloves with the yoghurt and lemon juice. Add water as needed to achieve the right consistency. Season with salt and pepper.
Coriander mojo sauce:
Over a medium heat, gently toast the cumin seeds in a frying-pan. Crush  and grind in a mortar. Place all the ingredients in a blender and gradually raise the speed. Chop the bunch of coriander and the stems and add to the blender. Blend at low speed, gradually raising it to obtain a puré after 30-60 seconds. Set aside until needed.

Bring salted water to the boil, then add the vegetables – mangetout, green beans, asparagus, edamame and broccoli. Cook and stir until soft, about 90 seconds. Turn off the heat and drain with care. Serve the quinoa into four bowls. Add coriander mojo and the yoghurt and lemon sauce. Serve the vegetables.

Arrange the lettuce, cucumber, salmon, spring onion around the bowl and season over the top. Add a pinch of sesame seeds to each bowl.