Serves 2 | Cooking time 15 minutes | Skill: Easy

Ingredients

400g frozen peas

1/4 tsp pink Himalayan salt

Juice of 1 lemon

15g dill

3 tbsp olive oil

2 courgettes, pre-spiralized

2 eggs

1 tbsp apple cider vinegar (for poaching egg)

1 tbsp harissa paste

1 tbsp water

Optional garnish: Chilli, sesame seeds and chopped dill

Method

Defrost the peas by placing them into a bowl and pouring some boiling water over the top. Leave to sit for 2 minutes and then sieve.

Put the defrosted peas, pink Himalayan salt, lemon juice, dill and olive oil into a blender or food processor and blend until a chunky mixture forms.

Mix the pesto through your pre-spiralized courgettes and put onto a plate.

Boil a pan of water and add 1 tbsp apple cider vinegar. Bring to a low simmer and crack both eggs into the water.

Leave to cook for 2 minutes and take out.

Serve the poached eggs over the courgettes.

Loosen the harissa paste with 1 tbsp water and drizzle over the top of the egg and serve with optional garnish.

Note:

If you are keeping one portion for the next day, do not mix the pesto through the courgette as it will get too wet. Just mix before you eat.

If you want to pre-poach your egg to take with you to work, after taking out of the water, put into freezing cold water it will keep the yolk runny and fresh. Or you can have boiled eggs instead as these are easier to transport.

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