Ingredients
- 4 eggs
- 2 x 110g bags spinach, watercress & rocket, or baby spinach, washed
- 12 cherry tomatoes, quartered
- ½ cucumber, cubed
- 1 ripe avocado, sliced
- 4 spring onions
- 250g hot-smoked salmon fillets
For the vinaigrette
- 3 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp capers, roughly chopped
Method
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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.
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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.
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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.