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Sunshine egg salad
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Total Time:
15 minutes
15 minutes
Ingredients:
- 2 tablespoons dukkah
- 1 x 250 g packet of mixed cooked grains
- ½ x 460 g jar of roasted red peppers
- 200 g baby spinach
- 4 large free-range eggs
- ½ a pomegranate
- 2 heaped tablespoons natural yoghurt
Instructions:
- - Simmer salted water in a large pan for your eggs. Toast most of the dukkah in a non-stick pan over medium heat for 2 minutes, then add the grains. Chop and add the peppers. Cook for 5 minutes, season well, and divide onto plates. Quickly wilt the spinach in the same pan. Season, then divide over the grains. - Poach eggs in simmering water for 3 minutes. Mix pomegranate juice with yogurt, then smash a pomegranate half to release the seeds. Drain eggs, place on spinach, top with pomegranate yogurt, sprinkle with remaining dukkah and pomegranate seeds.
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