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1
First cook the salmon.
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2
Heat a non-stick pan and add some olive oil.
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3
Cook the salmon on all sides until it has caramelized and has a lightly roasted appearance, this should take about 7 minutes.
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4
When done leave the salmon on the side to cool slightly whilst you prepare the other bits.
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5
To cook the eggs bring a small pot of water to the boil.
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6
Lower the eggs in gently using a slotted spoon.
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7
Boil for 3-4 minutes depending on the size of the egg.
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8
Remove and leave to cool.
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9
Peel and cut into wedges.
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10
Boil some water and cook the green beans for 1 minute.
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11
Remove the beans and immediately chill in cold water.
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12
The beans should be green and crunchy.
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13
Drain the beans and put them in a bowl.
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14
Heat a non-stick pan and fry the torn pitta croutons they should be golden brown and slightly crunchy add these to the beans in the bowl.
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15
Add the gem hearts, olives and tomatoes to the bowl.
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16
Dress all the salad ingredients with a little extra virgin olive oil and a splash of balsamic vinegar.
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17
Divide the salad between two plates.
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18
Now take your salmon and using clean hands (or two spoons) pull the flesh into large generous flakes.
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19
Place the roasted flaked salmon onto the salad.
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20
Also add the boiled egg wedges.
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21
Drizzle over a little sour cream dressing.
