Middle Eastern brown rice and soft-boiled egg salad

Serves 4 I Prep 10 mins I Cook 5 mins

INGREDIENTS

2 x 250g pkts microwave brown rice

4 eggs

1 small lemon, rind finely grated, juiced

2 tbsp extra virgin olive oil

2 tbsp dried currants

1 tsp ground cumin

1 bunch fresh dill, sprigs picked

1 large zucchini, finely chopped

4 green shallots, thinly sliced

2 tbsp toasted pine nuts

METHOD Step 1

Cook the rice following packet directions. Transfer to a large bowl. Set aside to cool slightly.

Step 2

Bring a small saucepan of water to the boil over high heat. Add the eggs. Reduce the heat to medium and cook for 4 minutes for soft yolks or until cooked to your liking. Refresh in iced water. Peel eggs.

Step 3

Place the lemon juice, rind, oil, currants and cumin in a small bowl. Season and stir to combine.

Step 4

Chop half the dill. Add the chopped dill, dill sprigs, zucchini, shallot and half the pine nuts and dressing to the rice. Toss to combine. Place on a serving plate. Carefully tear the eggs in half and place on top of the rice. Drizzle with the remaining dressing and sprinkle with remaining pine nuts. Season.