makes 4 SERVINGS

443 calories | 47g carbs | 13g protein | 22g fat (per serving)

INGREDIENTS

• 2 x 250g Brown Rice

• 4 x Fresh Eggs

• 1 x Lemon

• 1 x Large Zucchini, chopped

• 4 x Shallots, chopped

• 2 x Tbsp. Dried Currants

• 1 x Bunch of Fresh Dill

• Cumin Powder

• 2 x Tbsp. Roasted Pine Nuts

• Olive Oil.

INSTRUCTION

Follow the instructions on the packet of rice. Once the rice is cooked set it aside in a clean bowl to cool. Bring water to the boil in a small saucepan and soft boil your 4 eggs (approx 5 minutes) or until they’re cooked to your liking. Once cooked peel the eggs. Now place the currants and cumin into a bowl. Grate the lemon over the bowl for lemon zest and then squeeze the lemon for lemon juice. Mix these together thoroughly. Finely chop the dill, adding the zucchini, shallots and half the pine nuts to your rice. Toss well to combine. Serve onto a plate. Carefully cut the eggs into halves placing them on top of the rice, drizzle with dressing (olive oil and lemon) and sprinkle remaining pine nuts over the top.