Veggie Caesar Salad

Cut the bake-at-home ciabatta in half and place on the prepared oven tray. Drizzle with 1/2 the olive oil and the crushed garlic and season with salt and pepper. Cook the ciabatta for 8-10 minutes, or until golden. Remove from the oven and slice into 1 cm croutons.

Meanwhile, gently place the eggs into the saucepan of boiling water using a large slotted spoon. Reduce the heat so the water is at a gentle simmer. TIP: The water is at a simmer when one or two bubbles are breaking through the surface. Cook the eggs for 6 minutes (for a medium-hard yolk). Turn off the heat, remove the eggs using the spoon and place into a bowl of cold water. Peel the eggs and discard the shells. Now it’s time to give your eggs a delicious dukkah coating! Place the dukkah on a large plate. Coat the eggs in a drizzle of olive oil and roll them in the dukkah. Slice in half. Set aside.

Pick and roughly chop the dill leaves. In a small bowl or jug combine the dill and Greek yoghurt and season to taste with salt and pepper.

Dice the tomato and transfer to a large bowl. Add the baby spinach leaves and the garlic croutons. Pour over the remaining olive oil and the white wine vinegar, toss to coat and dollop over the herbed yoghurt.