1 large egg
200g frozen soya beans, defrosted
zest and juice 1 lemon
2 tbsp flax seed oil
250g pouch Puy lentils
small bunch spring onions, sliced
2 poached salmon fillets, skin removed


1. Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.

2. Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.

3. Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.