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1
Place a large lidded frying pan over medium-high heat.
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2
Add the pine nuts, sesame seeds and cumin seeds.
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3
Toast until golden and fragrant.
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4
Spoon into a dish and set aside.
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5
Place the pan back on the heat.
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6
Splash a good bit of olive oil in.
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7
Add the torn bread hunks.
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8
Season with salt and cook until golden.
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9
Spoon into a dish with the spicy seed mix.
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10
Brush the pan clean and add more oil.
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11
Then toss the carrots in.
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12
Pop a lid on and fry over medium heat, shaking from time to time, until the carrots are softened and start to get crisp and golden around the edges.
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13
Remove the lid and add the garlic and chilli.
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14
Fry until softened.
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15
Season.
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16
Take off the heat, dust the seed mix over and toss to coat.
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17
Divide between plates and sprinkle the fried bread over.
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18
Rinse the pan and wipe it clean.
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19
Set over high heat.
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20
Add another good splash of oil.
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21
Once hot, add the leek strands to the pan.
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22
Lower the heat a bit and fry until just golden and starting to crisp.
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23
Season with salt.
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24
Spoon onto a clean cloth to blot dry.
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25
Put on a pan of water, deep enough to cover the eggs.
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26
Add the vinegar, which helps the white from spreading.
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27
Bring to a gentle simmer.
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28
Gently slip the eggs into the water, one by one.
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29
Cook at a soft simmer for 3-4 minutes, depending on how soft you want the yolk.
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30
Remove with a slotted spoon and set on a clean cloth to catch excess water.
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31
Top each mound of carrots with the mint leaves and a handful of watercress.
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32
Squeeze the lemon juice over.
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33
Perch an egg on each salad and season.
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34
Top with a nest of crispy leeks and serve.
