Easter Treat

Eggs, spinach and salmon salad.


(For 4 portions)

  • ½ punnet BroccoCress
  • ½ punnet Rock Chives 
  • 4 medium eggs 
  • 200 g cooked beetroot 
  • 200 g beetroot juice
  • 60/70g spinach leaves
  • 125 g cooked salmon
  • a drizzle olive oil 
  • 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