- 2 eggs
- A bundle of asparagus
- A punnet of cherry tomatoes
- A bag of watercress
- 2 salmon fillets
- 1 tbsp red wine vinegar
- 1 tsp olive oil
- Sea salt
- Freshly ground pepper
- Pan with a lid
- A couple of bowls
- Baking tray
- Baking paper
Fill the kettle and boil it. Heat your oven to 180°C/Fan 160°C/Gas 4. Fill a pan with hot water from the kettle. Bring to the boil. Add the eggs. Turn the heat down. Simmer, very gently for 7 mins. Drain them. Pop into a bowl of cold water to cool.
Snap the woody ends off the asparagus. Halve the cherry tomatoes. Pick any thick stalks out of the watercress. Put to one side.
Line a baking tray with baking paper. Put the salmon fillets on the tray skin side down. Bake for 10-15 mins till the salmon is a creamy pink and cooked through.
Fill the pan with hot water from the kettle. Bring to the boil. Add the asparagus. Simmer, without the lid on, for 2-3 mins till the asparagus is just cooked. Drain well.
Pop the asparagus, cherry tomatoes and watercress in a bowl. Measure out 1 tbsp red wine vinegar. Whisk in a small bowl with 1 tsp olive oil and some salt and pepper. Add to the veg.
Lift the salmon fillets off the baking tray - the skins will probably stick to the baking paper, which is fine. Flake the salmon fillets into the bowl of veg. Gently toss everything together.
Divide the salad between two warm plates. Peel the eggs. Halve them. Add them to the salad and serve straight away.
7 mins will give you eggs with a runny yolk. If you like a more set yolk, just leave them in for another couple of mins.