Warm the oil in a medium saucepan over a medium heat. Add the shallot / onion slices and cook for 2-3 minutes or until soft. Add the garlic, courgette and za’atar to the pan and continue to cook until lightly coloured, soft and fragrant.
Add the pack of spelt, quinoa and rice together with the spinach or kale and cook, stirring throughout, for 3-4 minutes, until the greens have wilted and the grains are hot.
If serving with poached eggs: bring a large pan of water to a gentle simmer. Take 2 small cups and break an egg into each of them. Gently pour the eggs into the water and cook for 4-5 minutes or until the whites are just firm and the yolks are cooked to your liking.
Divide the hot grains between two bowls, topped with Alpro Go On Plain, chopped cashews and the poached eggs (if using). Serve immediately.
Why not try a Vegan alternative for this recipe and replace the poached egg with tofu