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Dukkah-rolled eggs with freekeh and beetroot

Name: Dukkah-rolled eggs with freekeh and beetroot
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 3/4 cup (125g) freekeh; 1 large raw beetroot, peeled, grated; 1 tablespoon pomegranate molasses; 1/4 cup (60ml) extra virgin olive oil; Juice of 1 lemon; 1 bunch English spinach, trimmed, blanched; 8 soft-boiled eggs, peeled; 1 1/2 teaspoons coriander seeds; 2 teaspoons cumin seeds; 1 teaspoon whole black peppercorns; 80g unsalted pistachios, toasted; 80g unsalted almonds, toasted; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 2 teaspoons ground turmeric; 1/4 cup (35g) sesame seeds, toasted

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40m

Dukkah-rolled eggs with freekeh and beetroot

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by Shannon Harley

delicious. team

Oct 09, 2015

By switching up lacklustre cereal or toast for Shannon Harley's produce-driven breakfast bowl, you'll easily tick off two serves of vegetables alongside fibre-rich wholegrains, healthy fats and satisfying protein.

3/4 cup (125g) freekeh
1 large raw beetroot, peeled, grated
1 tablespoon pomegranate molasses
1/4 cup (60ml) extra virgin olive oil
Juice of 1 lemon
1 bunch English spinach, trimmed, blanched
8 soft-boiled eggs, peeled

Dukkah

1 1/2 teaspoons coriander seeds
2 teaspoons cumin seeds
1 teaspoon whole black peppercorns
80g unsalted pistachios, toasted
80g unsalted almonds, toasted
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 teaspoons ground turmeric
1/4 cup (35g) sesame seeds, toasted

Method

1.

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.
2.

Meanwhile for the dukkah, place coriander seeds, cumin seeds and peppercorns in a dry frypan over high heat, tossing 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, toasted spice mix and sesame seeds, then pulse to combine.
3.

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.