- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 2 x 110g bags spinach, watercress & rocket, or baby spinach, washed
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 12 cherry tomatoes, quartered
- ½ cucumber, cubed
- 1 ripe avocado, sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 4 spring onions
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 250g hot-smoked salmon fillets
For the vinaigrette
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp capers, roughly chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
First, hard-boil the eggs. Put them into boiling water and simmer for 7 mins, if you like a slightly runny yolk, or 8 mins for a set yolk. Allow to cool, then peel and quarter.
Divide the greens equally between plates with the tomatoes, cucumber, avocado and spring onions. Place an egg on top of each salad and flake over some of the hot-smoked salmon.
For the vinaigrette, whisk the ingredients together, adding some freshly ground black pepper, then mix in 1 tbsp water and spoon a little over each dish. Serve with warm soda bread or wholegrain rolls for a delicious lunch or supper.