Egg and Smoked Salmon Salad : Sunshine on a plate !

This Sainsburys inspired recipe is full of fresh produce and with a zesty Mediterranean twist, makes for a gorgeous summery salad, definitely sunshine on a plate !

Ingredients 

Serves Four

4 medium free-range eggs
500g asparagus
200g frozen broad beans
75g watercress
120g smoked salmon trimmings
20g parmesan, finely shaved
½ tbsp olive oil
Zest and juice of 1 lemon

Method
1. Put the eggs in a pan of boiling water and cook for 7 minutes, for a just-set yolk. Drain and run under cold water to cool. Peel and cut in quarters.
2. Meanwhile, in another pan of boiling water, cook the asparagus for 2-3 minutes, adding the broad beans for the last 30 seconds. Drain and skin the broad beans.
3. On a serving platter, toss the asparagus and broad beans with the watercress and salmon. Top with the eggs and scatter over the parmesan. Whisk together the oil and lemon zest and juice, season with black pepper and drizzle over.

Optional Serving

Your choice of a low carb bread

Dear reader you will find a variety of recipe ideas within this blog. Not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan