• 2 large eggs Egg, whole, boiled
• 150g wild rice Wild Rice, cooked
• 80g cherry tomatoes Cherry Tomatoes
• 80g asparagus Asparagus
• 10g olive oil Olive Oil
• 6g garlic Garlic
• 10g lemon juice Lemon Juice
• large handful of parsley & oregano, chilli flakes
• 15g red onion Red Onion

1. 1

   Prep everything first: wash and trim the cherry tomatoes and asparagus, then measure out the sauce ingredients.

2. 2

   Cook the wild rice blend according to the pack, usually 20-25 minutes, then drain.

3. 3

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

4. 4

   Finely chop the herbs and mix with the garlic, olive oil, lemon juice and chilli flakes. Spoon the chimichurri over the sliced protein.

5. 5

   Meanwhile, steam or stir-fry the cherry tomatoes and asparagus for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: wild rice first, then the veg and soft-boiled egg, spooning over any remaining sauce. Finish with the red onion.

Tap ingredients and steps to tick them off as you cook.