Lightly drizzle the salmon fillet with olive oil & season with salt & pepper. Heat a further tbsp. of olive oil in a frying pan over a medium heat. Allow the pan to heat through for a couple of minutes before laying the salmon skin side down, ensuring that you lay it away from you.Cook for 4-5 minutes (depending on the thickness of the fillet) skin side down until the skin becomes crispy. The fillet should be most cooked through. Now flip the fillet over, turn off the heat & set aside in the pan.

Vegan option – Roast or steam the beetroot until tender. A microwave steamer is good for this, simply half or quarter the beetroot & steam for 6-8 minutes. Season with salt, pepper & olive oil.

Wash the baby gem lettuce & watercress. Slice the baby gem lettuce in half (one half per person) & separate the leaves. Scatter the leaves around your serving plate. Next, take a handful of watercress (one handful per person) and scatter in and amongst the baby gem lettuce.

For the perfect soft-boiled egg, bring a saucepan with enough water to cover the egg to the boil. If your eggs have been in the fridge, run them under a hot tap in a cereal bowl for a few minutes prior to cooking. Once the water is boiling, gently lower the egg in & cook for 5 minutes. Once the 5 minutes is up, immediately cool the egg under a cold tap until cool to the touch. Hit the egg’s shell all over with the back of the spoon & peel away. Slice the egg in half & place in the salad.

For the dressing, depending on whether you’re having the Greek yoghurt or tahini based option, simply combine all the ingredients & mix till thoroughly combined. Set aside.

Now either flake the salmon or slice the beetroot & divide accordingly. (We chose to serve it whole instead of flaked). Spoon the dressing into the baby gem lettuce & around the watercress, try not to spoon over the salmon or beetroot. Finally finish with a scattering of dill leaves, a pinch of pepper & scatter some finely chopped Very Lazy ginger all over.