bistro salad

serves 4, hands-on time 30 min, oven time 5-10 min

Large handful walnut pieces
150g British free-range smoked lardons or pancetta
150g crustless country bread
2 tbsp extra-virgin olive oil, plus extra if needed
splash white wine vinegar
4 large free-range eggs
Small bunch fresh tarragon
200g bitter salad leaves
3 spring onions
2 tbsp red wine vinegar

Heat the oven to 180°C/ 160°C fan/gas 4. Spread the nuts in a roasting tin and toast for 5-10 minutes until fragrant.

Meanwhile, heat a frying pan over a high heat, then fry the lardons or pancetta for
5 minutes. Remove with a slotted spoon. Tear the bread into chunks, then toss in the pan fat and fry until golden (add a little olive oil if needed).

Bring a large sauté pan of water and a splash of vinegar to a gentle simmer. Crack an egg into a ramekin, then slide it into the water. Repeat with the other eggs. Poach for 4-5 minutes until the whites set, then drain on kitchen paper.

Roughly chop the walnuts and tarragon and mix in a bowl with the salad leaves, lardons/ pancetta, croutons and spring onions. Drizzle over the oil and vinegar, toss, season and serve with the eggs.

per serving: 384kcals, 25.7g fat (5.9g saturated), 19.1g protein, 19.6g carbs (2.5g sugars), 2g salt, 1.8g fibre