I did that reasonably well by happily turning to red and processed meats and fruits. The only problem was that there wasn’t enough fibre in my diet: I needed to include some vegetables in my diet, but in the least offensive way.
A salad was a good place to start. I knew I’d be able to do something with rocket: it’s smoky, pungent flavour makes it one my favourite green, leafy vegetables. I wanted to try a soft-boiled egg and not the more predictable poached egg, but peeling a soft-boiled egg is a pain. No matter what I did, the end result was an unpleasant, crater-ridden surface. So, poached egg it was.
For the dressing I wanted something simple, but punchy that worked with, rather than smothered, the rocket leaves.
I’ve like the salad so much that this has turned out to be one of my quick-fix meals. If you prefer a warm salad, rather than a chilled one, you can have it ready in less than 10 minutes.
1 fresh egg
30 gm rocket leaves (a small handful)
30 gm iceberg lettuce (a small handful), torn into bite-sized bits
4-6 onion rings
1 tbsp crispy-fried bacon, chopped
4-5 thin slices of parmesan (I use a vegetable peeler)
¼ tsp toasted sesame seeds (optional)
For the dressing
2½ tsp extra virgin olive oil
½ tsp Dijon mustard
¼ tsp mustard powder (optional, I like mine a little spicy)
¼ tsp lime juice
salt and pepper to taste
Keep the tops of the rocket leave whole. Remove the smaller leaves on the lower half of the stalk. Discard the stalk.
Mix the rocket leaves, torn iceberg lettuce, onion rings and parmesan slices together. Refrigerate for about 15-20 minutes.
Mix all the dressing ingredients together well. Keep aside in the fridge.
Poach the egg for 3 – 3½ minutes. Remove. Drain.
Meanwhile toss the salad with the dressing. Arrange in a bowl.
Sprinkle the bacon and sesame seeds over.
Arrange the poached egg on top of the salad. Grind some fresh pepper.
PREPARATION TIME: 25 minutes