Donal Skehan’s Turkish egg and grain salad

If you are at all intrigued by this dish, I urge you to try it, the poached eggs slathered with a spiced butter sitting in a well of tangy yoghurt, is wonderfully unique.

Prepare the salad by combining all the ingredients in a bowl and tossing to combine. Season generously and set aside.

To poach the eggs, fill a wide pan with water to a depth of about 5cm and bring to the boil. Add a pinch of sea salt and the vinegar. Lower the heat to a very gentle simmer and drop the eggs into the water right at the surface (you may find it easier to break each egg into a cup and slide it gently into the water). Cook for 3–4 minutes before removing with a slotted spoon and draining on kitchen paper.

Mix together the yoghurt and garlic and set aside.

Place a small frying pan over a medium-high heat and add the butter. Allow it to foam and become nutty and golden brown. Turn off the heat and sprinkle in the chilli flakes and paprika. Stir through the oil and set aside.

Divide the yoghurt between 2 serving plates, spreading in a circular motion to leave a shallow well across half the plate. Add poached eggs to each well. Spoon the spiced butter mixture over the top and serve with the grain salad and chunky slices of toasted sourdough.