Sunshine egg salad


  • 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


Put a large pan of salted water on to simmer for your eggs. Toast most of the dukkah in a large non-stick frying pan on a medium heat for 2 minutes, then tip in the grains. Drain, finely chop and add the peppers. Cook and stir for 5 minutes, season to perfection, then divide between your plates. Return the pan to the heat and quickly wilt the spinach. Season to perfection and divide over the grains.

Meanwhile, crack each egg into the simmering water in one fluid movement and poach for 3 minutes, or until cooked to your liking. Squeeze a little pomegranate juice into a bowl and ripple through the yoghurt, then bash the pomegranate half with the back of a spoon so the remaining seeds tumble out. Drain the eggs on kitchen paper, then place on top of the spinach. Spoon over the pomegranate yoghurt, then sprinkle with the remaining dukkah and the pomegranate seeds.