Easter Treat

Eggs, spinach and salmon salad.


(For 4 portions)

  • BroccoCress ½ punnet
  • Rock Chives ½ punnet
  • Medium eggs 4 each
  • Cooked beetroot 200 g
  • Beetroot juice 200 g
  • Spinach leaves 60/70g
  • Cooked salmon 125 g
  • Olive oil a drizzle
  • Sea salt and pepper


  • Hard boil the eggs, refresh and peel.
  • Immerse the eggs in the beetroot juice, (best using a small reusable bag) for 1 hour.
  • Then dice the beetroot, make some salmon flakes, cut the cooked eggs into two and dress the plate with the young leaves of spinach.
  • Add the BroccoCress and Rock Chives, season well and add a drizzle of olive oil.
  • Enjoy!

Recipe: Franck Pontais

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress