Easter Treat

Eggs, spinach and salmon salad (4 portions)

Ingredients

  • 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

Method

  • 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!

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