Jarrod’s take: “This quick and easy grain salad contains immune boosting nutrients. Eggs, rich in Vitamin A and Selenium. Red capsicum and pomegranate which are high in Vitamin C. Iron containing spinach, and our grain and seed mix providing trace amounts of Zinc.”

Serves 2

What you will need:

  • 4 large eggs
  • ½ a pomegranate
  • 2 heaped tablespoons Natural Yoghurt
  • 200g Baby Spinach
  • 1 x 250g packet of mixed cooked grains (e.g. Coles 7 Ancient Grains, SunRice Supergrains, Seeds of Change- Brown and Red Rice with Quinoa & Linseed)
  • ½ jar of Roasted red capsicums/peppers
  • Extra Virgin Olive Oil (EVOO)

How to prepare:

  1. Put a large pan of water on to simmer for the eggs.
  2. In a separate bowl, add natural yoghurt and gently squeeze in some juice from the pomegranate. Combine. 
  3. Remove some of the pomegranate seeds and put aside for later.
  4. Take capsicums from jar, and dab with paper towel to remove excess oil. Finely chop. 
  5. Heat large frying pan on medium heat with small amount of EVOO. Once hot, add in mixed grains packet. 
  6. Add chopped capsicums to pan. 
  7. Cook and stir for 5 minutes, adding seasoning (salt and pepper) to your liking.
  8. Divide contents of the pan between two plates. 
  9. Return pan to the heat and add the spinach. 
  10. Gently wilt, and season lightly once more before dividing over the top of the grain and capsicum mixture on each plate.  
  11. Crack eggs one at a time, and add to the simmering pot of water gently. 
  12. Poach eggs for approximately 3 minutes or according to how well done you prefer them (soft yolk, hard yolk etc.)
  13. Once done, drain the eggs on a plate lined with paper towel.
  14. Add eggs on top of the spinach, and then spoon over the pomegranate yoghurt and garnish with pomegranate seeds.
  15. Enjoy! 

 

Credit: 7 ways. Easy ideas for everyday of the week. Jamie Oliver.

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