9 blue shell eggs
1 packet of tender stem broccoli
1 packet of mange tout
1 small bag of spinach
1 packet of large watercress
1 small bunch of flat leaf parsley
1 bottle of low calorie salad dressing
Maldon sea salt
1 medium size pan
1 mixing bowl
Iced water bath
Spider or slotted spoon
Cooking time up to 30 minutes
Preparation time 15 minutes
Course – a healthy lunch or evening meal option for the new year new you…
Whilst the salmon is roasting cook the green vegetables for about 1 minute each, remove and plunge into iced water to stop the cooking process, drain and set aside.
With10 minutes roasting time left on the salmon put the eggs carefully into the vegetable water and boil for 6 minutes. Remove and carefully take the shells off under the cold running tap to stop the heat burning your finger tips.
Wash the spinach and watercress and spin dry or use a paper towel. Toss with the greens and dress with the salad dressing.
Slice the eggs in half revealing what should be a soft and runny glowing orange egg yolk. To assemble simply put the dressed greens in your salad bowl, place 3 egg halves around and using a spoon pull the flecks of salmon away from the skin and drop into the salad.
Serve with a lovely refreshing glass of naturally carbonated spring water.
Happy New Year! .