Ingredients

The following ingredients have 4 Servings
  • 3 eggs
  • 4 salmon fillets , skin on, 100g each
  • 1 pitta bread , torn into small pieces
  • 2 romaine lettuce hearts, separated and torn into pieces
  • 50g watercress , large stalks removed
  • 1 tsp horseradish sauce
  • 1 small garlic clove , crushed
  • 150g pot natural bio yogurt
  • squeeze lemon juice

Instruction

  • 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.