Grilled salmon salad with watercress yogurt dressing

• eggs↗3 3
• salmon fillets↗4 4

  skin on, 100g each

• pitta bread↗1 1

  torn into small pieces

• 2 romaine lettuce↗

  hearts, separated and torn into pieces

• watercress↗50g 50g

  large stalks removed

• horseradish↗1 tsp 1 tsp

  sauce

• small garlic clove↗1 1

  crushed

• 150g pot natural bio yogurt
• squeeze lemon juice

Step-by-step instructions

1. 1

   Cook the eggs in a pan of boiling water for 8 mins. Drain, then cool under running water. Peel the eggs, then cut them into quarters. Heat grill to medium.

2. 2

   Put the salmon, skin-side down, onto a baking tray, then grill for 4 mins. Turn the fish, add the torn pitta to the grill pan, then cook for 2-3 mins more until the salmon has cooked through and the pitta is crisp and golden. Leave to cool.

3. 3

   Meanwhile, place the watercress, horseradish and garlic in a food processor, then whizz until finely chopped. Add the yogurt and 3-4 tbsp water, then pulse for a few secs more to make a smooth, pourable dressing. Add a little lemon juice and seasoning to taste.

4. 4

   Break the salmon into large flakes. Scatter the lettuce over a platter, then top with the egg, salmon and pitta. Drizzle over the dressing, toss and serve.