- 3 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 4 salmon fillets, skin on, 100g each
- 1 pitta bread, torn into small pieces
- 2 romaine lettuce hearts, separated and torn into pieces
For the dressing
- 50g watercress, large stalks removed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 1 tsp horseradish sauce
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 1 small garlic clove, crushed
- 150g pot natural bio yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- squeeze lemon juice
Cook the eggs in a pan of boiling water for 8 mins. Drain, then cool under running water. Peel the eggs, then cut them into quarters. Heat grill to medium.
Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.
Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped. Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing. Add a little lemon juice and seasoning to taste.
Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta. Drizzle over the dressing, toss and serve.