Roast the vegetables

• Place the tomatoes, red pepper and halved garlic head in an oven-safe dish.
• Spray with olive oil and season with salt and black pepper.
• Air fry until the vegetables blister and soften.

Soft-boil the egg

• Bring water to a boil and lower in the egg.
• Cook for 6 minutes, then transfer to cold water for 2 minutes.
• Tap, roll and peel the egg.

Season the yoghurt

• Mix the yoghurt with salt, black pepper, dill and garlic paste.

Assemble the bowl

• Spoon the roasted tomatoes, red pepper, garlic and mushrooms over the yoghurt.
• Top with the soft-boiled egg, salt, black pepper and dill.
• Serve with the toasted spelt bread.