Blanch your broccolini in boiling salted water until cooked through. Add to the blender with your peas, olive oil and yoghurt. Blend until smooth.
Add your diced onion and chilli along with the smoked paprika and mix together gently.
Place a pot big enough to poach your eggs in on the stove and bring the water to the boil. Ensure your eggs are out of the fridge and they are nice and fresh as this is the key to a good poached egg. Toast your bread
Whisk your water in a circular motion and crack your eggs into the centre and drop the heat and poach gently for 3-4 minutes for a soft yolk poach egg
Cut your cherry tomatoes in half, season with salt and drizzle with some of the olive oil
Place your toast on a plate and then cover in your smash mix. Place your tomatoes on top and your poached egg then finish with the feta and pumpkin seeds
Andy grew up in New Zealand. Fast forward to now, he has cooked in some great restaurants in Auckland, London, Sydney and Melbourne. He also spent time in the business-side of hospitality, managing restaurants, cafes and bars in airports and mucking around with great Australian beef and lamb in a test kitchen.
Sofia Levin is a celebrated Melbourne-based journalist and host who’s been writing about food since 2013, for Broadsheet, Lonely Planet, the Guardian, the Age and other publications.
In March 2021 Levin launched The Seasoned Traveller, a website and newsletter that celebrates cultural diversity through food and encourages readers to #eatcuriously. She’s also appeared on TV shows like Postcards and The Cook Up with Adam Liaw (and in a few Broadsheet videos).
Mary Politis is the woman behind the popular food blog Mary’s Kouzina. Mary teaches people how to make home Greek style food, with recipes inspired by her mother and grandmother; showcasing her family recipes to the world.
Her aim is to reintroduce and preserve traditional Greek cuisine by encouraging people to go back to their Greek roots and incorporate it back into their daily diets.
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