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Free Range Medium Shell Eggs (020017)
CENTAUR Dijon Mustard (051989)
TATE & LYLE Caster Sugar (054668)
GREENS Fine Whole Green Beans (8-9mm) (200200)
OCEAN PEARL Scottish Salmon Portions Skinless/Boneless (357355)
Make a quick dressing by whisking olive oil, red wine vinegar, sugar, Dijon mustard and season.
In a large mixing bowl add the mixed leaves, jersey royals, green beans and lentils, pour over half the dressing and mix well.
Transfer the salad to a bowl. Scatter over the cherry tomato halves, black olives and hot smoked salmon. Top with the perfect soft poched egg and finish with chopped parsley.