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1
First, put your egg(s) on to boil. I cook for around 7 minutes to get a slightly creamy, not to hard boiled result but do yours as you like.
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2
If using smoked haddock, poach it for a few minutes in a little milk until it is flaking nicely. (I'd keep the milk and add it to a soup on another occasion - or give it your dog or cat, they'll love you for it).
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3
Next, make your cauli cous-cous. You'll need a food processor. Add your florets to the bowl (don't overfill it, do it in batches if need be) and pulse until you have fine small pieces the size of cous-cous.
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4
Melt your butter gently in a pan and add the spice to it.
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5
Tip in the cauliflower, season with the salt and stir to mix
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6
Cook over a low to medium heat for a few minutes. If it seems a little dry, add a small amount of water and keep stirring until it had all been absorbed.
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7
If serving the dish cold, put to one side and allow to cool.
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8
In a separate pan, toast your almonds and seeds on a low heat for jus along enough to give them a touch of colour. Add to the cauliflower.
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9
Chop your egg, scallions and herbs.
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10
Drizzle the sesame oil over and lightly turn the mixture to combine everything.
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11
Flake the fish of your choice over the top and mix the top gently.
