1.Make kale pesto.
2.Place baby leaves, brussels sprouts, sprout mix, carrot and seeds in a bowl; toss to combine. Whisk vinegar, 1 tablespoon of the oil and the honey in a small bowl; season to taste. Add dressing to salad; toss to coat.
3.Half-fill a large frying pan with water; bring to the boil. Break 1 egg into a cup, then slide into pan. Repeat with another 3 eggs; return water to boil. Cover pan; turn off heat. Stand fo r4 minutes or until a light film of egg white sets over the yolks. Remove eggs, one at a time, using a slotted spoon; place spoon on a paper-towel-lined plate briefly to blot up any poaching liquid. Repeat poaching with remaining eggs.
4.Divide salad among bowls; top with avocado and eggs; spoon pesto over. Drizzle with remaining oil.
5.Pulse nuts and garlic in a food processor until coarsely chopped. Add kale, oil and vinegar; pulse to a fine paste. Add parmesan, season; pulse until just combined. Makes 1¼ cups.
We used a baby leaf micro herb mix of sorrel, parsley, coriander (cilantro) and radish.
Leftover pesto can be covered with a thin layer of oil in an
airtight container, then refrigerated for up to 1 week.Note