- 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
- Colander
- A couple of bowls
- Baking tray
- Baking paper
- 1.
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.
- 2.
Snap the woody ends off the asparagus. Halve the cherry tomatoes. Pick any thick stalks out of the watercress. Put to one side.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
Divide the salad between two warm plates. Peel the eggs. Halve them. Add them to the salad and serve straight away.
- Tip
Egg head
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.