Colour and crunch. Yes!
Free-range eggs Asparagus spears Hot-smoked salmon Preserved lemons Avocado Fresh lemon for squeezing over Fresh salad leaves, trimmed, washed and dried Rocket leaves Basil and parsley sprigs Labna or drained yoghurt Flaky sea salt for sprinkling Extra virgin olive oil for drizzling Dukkah for sprinkling Dried crispy shallots
1 Have eggs at room temperature. Gently ‘hard-boil’ eggs for 7 minutes See more here. Drain, cool quickly in cold water and shell. Cooking eggs
2 Trim asparagus and blanch in a pan of boiling water for 2-3 minutes (keep them crunchy). Drain and refresh with icy cold water. Pat dry with paper towels.
3 Remove skin from salmon. Pat salmon with paper towels to absorb excess oil. Flake with a fork.
4 Rinse preserved lemon under running water, dislodging and discarding the pulp. Pat rind dry and slice.
5 Halve avocado, remove stone and skin and slice thickly. Squirt over a little lemon juice.
6 For salad leaves, choose colourful ‘soft’ leaves (cos and iceberg are too assertive in this salad). White or green endive also works well.
7 To assemble, make a layer of salad leaves on the bottom of each bowl. Arrange items on top in groups. Season with flaky sea salt, drizzle with extra virgin olive oil and a few good squirts of lemon juice. Sprinkle eggs and labna or yoghurt with dukkah. Scatter avocado and salad greens with crispy shallots. Serve immediately.