By switching up lacklustre cereal or toast for our produce-driven breakfast bowl, youll easily tick off two serves of vegetables alongside fibre-rich wholegrains, healthy fats and satisfying protein.
- Place the freekeh in a saucepan with 1L (4 cups) water. Bring to the boil, then reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes or until al dente. Drain and transfer to a large bowl.
- Meanwhile for the dukkah, place coriander, cumin and peppercorns in a dry frypan over high heat for 1 minute or until fragrant. Transfer to a mortar and pestle with 2 tsp salt and grind. Place nuts in a food processor and whiz to finely chop. Add ginger, cinnamon, turmeric, roasted spice mix and sesame seeds, then pulse to combine.
- Toss beetroot with pomegranate molasses. Combine oil, lemon juice and 1/4 cup (30g) dukkah, then stir dressing through the warm freekeh with the beetroot. Season. Dip each egg in water then roll in remaining dukkah to completely coat. Divide freekeh mixture among 4 bowls, then top each with spinach and 2 eggs to serve.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set