Rice salad with poached egg and chilli jam aioli

SERVES: 4

PREP: 15 minutes COOK: 15 minutes

Ingredients

2 tbsp olive oil

2 leeks, trimmed, thinly sliced

200g bacon rashers, thinly sliced

110g (2⁄3 cup) frozen green peas

2 garlic cloves, crushed 2 tsp fresh thyme leaves 450g packet microwave jasmine rice

80g (1⁄3 cup) bought aioli 2 tbsp chilli jam, plus extra, to serve

60g baby spinach

4 eggs, poached

2 tbsp finely chopped fresh chives

Method

1. Heat the oil in a large frying pan over medium-high heat. Add the leek and bacon. Cook, stirring often, for 5 minutes or until leek is soft and bacon is golden. Stir through the peas, garlic and thyme. Cook, stirring, for 1 minute or until the peas are heated through. Remove from heat.

2. Meanwhile, heat the rice following packet directions. Combine the aioli and chilli jam in a small bowl.

3. Add rice and spinach to pan. Season. Divide among serving bowls. Top each with an egg and chilli jam aioli. Sprinkle with chives and drizzle over chilli jam to serve.

Recipe by Liz Macri Photo by Taste Magazine mashed pumpkin and milk. Use a flat-bladed knife to mix using a cutting action until well combined.

5. Turn the dough out on to lightly floured baking paper. Pat to a 20 x 30cm rectangle. Spread with bacon mixture and sprinkle with 1 and 3⁄4 cups cheese, leaving a 2cm border. Using the paper as a guide, roll up dough starting with a long side. Cut into 6 pieces.

6. Place scrolls, cut side up, on prepared tray. Brush with extra milk. Sprinkle with the remaining cheese and extra rosemary. Bake for 40 minutes or until golden.

Recipe by Alison Adams Photo by Al Richardson