Smoked Salmon, Avocado & Egg Lunch Bowl


Step 1Preheat the oven to 180 °C/ 355 °F (fan assisted) 200 °C/ 400 °F (conventional). Place the seeds on a baking tray and roast for 8 minutes until golden. Remove from the oven and allow to cool. Alternatively, roast of a hot dry pan for a few minutes until the pumpkin seeds puff up.

Step 2Place the peeled and pitted avocado into a bowl and smash using a fork. Mix all the smashed avocado ingredients together in a small bowl. Add lime juice, olive oil, chile flakes, salt and pepper and mix well.

Step 3In a separate bowl, mix the dressing ingredients together.

Step 4Poach the eggs by filling a saucepan full of boiling water from the kettle. Bring to a light simmer over a medium heat and season with salt.

Step 5Crack each egg into a cup one at a time. Swirl the water gently with a spoon in a circular direction and carefully pour the egg into the water. Cook for about 3 (soft) - 5 minutes (hard). Remove with a slotted spoon and place on kitchen paper to drain.

Step 6Melt the butter in a pan on a low heat. Once melted, add the paprika and immediately turn off the heat. Do not let the butter burn or it will discolour it. Allow to cool slightly. Place yoghurt in a bowl and swirl through paprika butter.

Step 7Place the baby gem lettuce leaves in your serving bowl.

Step 8Top with smoked salmon, dressing, toasted seeds, smashed avocado, chilli flakes and paprika butter yoghurt.

Step 9Top with the poached egg. Tastes best when served fresh but can be stored in the fridge for up to a day.