DECO LUNCH BOWL from Deco Eatery

Here at I AM Co. one of our favourite things to do is enjoy visiting the great cafes around the country. We’re so spoilt to have such an amazing range of cafes serving some hugely delicious, healthy food from a wide variety of cultures. Some of these cafes have been generous enough to share some of our favourites with you….

Owned by Alex Isik and Nigar Ivgen, Deco Eatery in Titirangi, Auckland features a variety of offerings, from an array of freshly baked delights paired with a Deco Blend espresso to a three course feast accompanied by an award-winning bottle of wine – Deco has something for everyone. The menu is influenced by Alex and Nigar’s Turkish heritage, embracing NZ’s fresh seasonal produce.


  • 1 large butternut pumpkin, cut into 2cm sized chunks
  • 1 tbsp of coconut oil
  • 8 tbsp of red Quinoa
  • Two large handfuls of rocket
  • 1 can of butter beans 
  • 4 tbsp of sliced almonds 
  • 1 small head of broccoli
  • 2 tbsp of Pomegranate molasses
  • 8x small eggs
  • Handful of micro herbs such as red cabbage, red mustard, mizuna or arugala

Red Pepper Vinaigrette

  • 1x red capsicum
  • 2 tbsp of honey
  • Black Pepper
  • 1/4 cup of balsamic vinegar
  • 1/2 cup of extra virgin olive oil
  • Salt and Pepper to taste


1. Preheat an oven to 180 degrees fan bake.Peel and deseed the pumpkin and coat lightly in coconut oil. Place onto an oven tray and cook until lightly roasted for 20 minutes. Cut the broccoli into small florets to steam at the same time as the quinoa cooks. Turn the oven up to 200c fan bake to cook for another 10 or so minutes until the pumpkin is golden.

2. Rinse the quinoa under running water using a fine-mesh strainer, let water run through while gently massaging the grains.To cook the quinoa, combine 1 cup of quinoa with 2 cups water in a medium pot. Bring to the boil, cover with a steamer pot, and reduce heat to low. Add the cut broccoli florets to the steamer and cook until firm to the bite.Simmer until quinoa is tender, stirring occasionally to prevent the grains from sticking to the bottom of the pan for 15 to 20 minutes, you should see little tails sprout on the quinoa once it’s done. Drain any excess water by placing the quinoa into a fine mesh strainer.

3. Add a fresh pot of water to poach the eggs, and bring to the boil.

4. To make the Red Pepper Vinaigrette, place red capsicum, vinegar, olive oil, honey, salt, and black pepper into a blender and puree until smooth.

5.  Add a dash of vinegar to the boiling water, and reduce heat down to a simmer. 

6. To assemble the salad divide the rocket evenly into four bowls and sprinkle over the broccoli, quinoa, butter beans and sliced almonds. Drizzle each bowl with half a tablespoon of the pomegranate molasses, and dress with two table spoons of the red pepper vinaigrette.

7. Poach eggs for 3-4 minutes for a soft poach, remove with a slotted spoon and place on top of your salad.

Sprinkle over the micro herbs and serve.

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If you have an absolute favourite dish from a NZ cafe we’d love to hear from you – we will try our utmost to feature it on the blog! Email us at [email protected]