For the dressing: Place olive oil, apple cider vinegar, blueberries, lemon juice and rice malt syrup in a blender and blend until smooth. Transfer to a jar and add sesame seeds. Place lid on securely, shake well and place in the fridge.

Fill a medium sized saucepan with water and bring to boil. Add couscous and boil for 8 minutes or until cooked through. Remove from heat and pour into strainer. Run under cold water to cool and set aside to strain thoroughly.

Place small fry pan over a medium heat. Add almonds, sunflower and pepita seeds, stirring consistently for 2 minutes or until warmed through. Remove from heat immediately and transfer onto a tray to cool.

For the poached eggs: Working one egg at a time, crack into a small ramekin. Fill a wide saucepan with water approximately 10cm deep. Add vinegar and bring to the boil over medium heat. Reduce heat to a simmer and using a wooden spoon, stir the water to create a whirlpool. Slide egg from ramekin into centre of whirlpool, as close to the water as possible. Do not stir water. Allow egg to cook for 3 minutes for a semi-soft yolk or 4 minutes for a firm-set yolk. Using a slotted spoon, transfer egg onto a plate lined with paper towels to drain. Repeat with remaining eggs.

Cut avocado in half. Remove skin off the half without pip and dice into large chunks.

Roughly chop the beans into 1/2cm lengths and place into a large bowl along with avocado, cooled couscous, toasted almonds, sunflower seeds, pepita seeds green beans, pea sprouts and sprouted seeds. Add dressing to taste and using a spoon gently combine.

Divide amongst two serving plates. Top with poached egg and a drizzle of dressing. Dust with a little paprika, black sesame seeds and micro herbs. Serve immediately.