I came back from the gym, looked in the half empty fridge slightly perplexed…then this salad was born! Quick, easy & tasty – what more do you need!?
- Rocket & baby leaf salad
- Red pepper
- ½ Avocado
- Pumpkin seeds
- 1 fillet smoked haddock
- 1 egg
- Lemon juice
- Olive oil
Pop the haddock in the oven for 18-20mins on medium heat. Once cooked, put on the side to cool slightly.
Grab a big bowl. Chuck in the pre-washed salad (linked above), chop up the pepper & avocado – chuck that in followed by the pumpkin seeds. Shred apart the haddock with a fork and throw into the bowl.
In a separate bowl, squeeze the juice of half a lemon, drizzle in a few glugs of olive oil and a teaspoon of pepper. Mix with a fork. Throw over the salad & mix.
Leave that on the side to marinate.
Now time to cook the poached egg. Pre-boil the water, transfer to the pan on a low heat, stir the water to create a whirlpool then crack the egg. If you like it runny, 2-3mins – slightly firmer, 4mins.
To serve: transfer the salad to a plate and place the egg on top finished with some ground black pepper.