Turkish Eggs on Greek Yoghurt with Toast and Green Salad

Green Salad

• 150 g cucumber, sliced (2-3 mm)
• 40 g rocket leaves
• 40 g fresh baby spinach
• 3 sprigs fresh dill, leaves only
• 3 sprigs fresh mint, leaves only
  or fresh basil, leaves only
• 60 g red onion, quartered
• 50 g extra virgin olive oil
• ½ tsp ground coriander
• 1 Tbsp white wine vinegar
• 10 g lemon juice
• 2 pinches caster sugar
• ¼ tsp fine sea salt
• ¼ tsp ground black pepper

Poached Eggs and Assembly

• 3 sprigs fresh dill, leaves only, plus extra for garnishing
• ½ garlic clove
• 300 g Greek yoghurt
• 4 pinches fine sea salt
• 1700 g water
• 50 g white wine vinegar
• 4 medium eggs
• 25 g unsalted butter, diced
• 1 tsp smoked paprika
• 1 tsp dried chilli flakes
• ½ tsp sumac (optional)
• sliced white bread, toasted, for serving