Step 1

Place the freekeh in a saucepan with 1L (4 cups) water. Bring to the boil, then reduce heat to medium-low, cover and simmer, stirring occasionally, for 20 minutes or until al dente. Drain and transfer to a large bowl.

Step 2

Meanwhile for the dukkah, place coriander seeds, cumin seeds and peppercorns in a dry frypan over high heat, tossing for 1 minute or until fragrant. Transfer to a mortar and pestle with 2 tsp salt and grind. Place nuts in a food processor and whiz to finely chop. Add ginger, cinnamon, turmeric, toasted spice mix and sesame seeds, then pulse to combine.

Step 3

Toss beetroot with pomegranate molasses. Combine oil, lemon juice and 1/4 cup (30g) dukkah, then stir dressing through the warm freekeh with the beetroot. Season. Dip each egg in water then roll in remaining dukkah to completely coat. Divide freekeh mixture among 4 bowls, then top each with spinach and 2 eggs to serve.