Easter Treat

(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