Chargrilled vegetable & asparagus salad with jammy eggs

Boil a medium pan of water, then lower in the eggs and boil for 3 minutes.

Using a sieve, metal colander or steamer with a lid, steam the asparagus over the eggs for 3 more minutes, until just tender. Cool the asparagus briefly under cold water and drain. Leave the eggs in the cold water until later.

Cut the chargrilled vegetables into smaller pieces. Put into a frying pan, add the pouch contents and 2 tbsp water. Cook for about 3-4 minutes or until hot throughout. Whisk the mustard and oil into the reserved juices, then stir into the grains and remove from the heat.

Stir in the asparagus and dill, then season well. Peel the eggs, then cut into quarters, top the salad with the eggs and season once more. Enjoy while still warm.