Quick bites: How to make Jamie Oliver’s sunshine egg salad

This delicious Jamie Oliver recipe takes just 15 minutes to make and serves two.

You’ll need

• 2 tbsp dukkah
• 250g packet of mixed cooked grains
• Half x 460g jar of roasted red peppers
• 200g baby spinach
• 4 large free-range eggs
• Half a pomegranate
• 2 heaped tbspn natural yoghurt

Method

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.