Rinse the rice and peas and add them to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 17 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
In a large bowl, combine the chilled rice mixture with the almonds, celery, parsley and currants. Whisk together the dressing ingredients and season. Pour half over the salad and toss well.
Bring a pot of water to a gentle simmer and poach eggs until cooked to your liking.
Arrange rice mixture in the base of serving bowls, accompany with spinach, avocado, beetroot and feta. Drizzle with remaining dressing and add poached egg, sprinkle with dukkah and serve with a lemon wedge.rnrn
Use cucumber in place of celery if you don’t have any on hand.
You can try craisins in place of currants.