Omega-oils-tastic salad!

Went a bit nuts with the Omega fatty acids with this dinner...

 

Omega-tastic salad; serves 1 (easily scales up) - (763kcals - 42g protein, 45g carbs, 46g fat, 2.3 fruit and veg)

• Mixed oriental leaves (Abel and Cole) - a good handful (40g)
• Smoked salmon trimmings - half a pack (60g)
• Red salad potatoes (Abel and Cole) - a decent portion (175g)
• Red onions (Abel and Cole) - quarter of a small one, finely chopped (25g)
• Jerusalem Artichokes (Abel and Cole) - a couple of small ones (40g)
• Food Doctor Omega seeds - 1 heaped tbsp (25g)
• Mixed bean sprouts (Abel and Cole) - a couple of heaped tbsp (25g)
• Free range eggs (Abel and Cole) - 2, hardish boiled
• Extra Virgin olive oil - a good couple of lugs (10ml)
• Fresh lemon juice - juice half a lemon
• Mayonnaise - a good heaped tbsp (30g)
• salt and freshly ground black pepper to taste

1. Cut into bite-sized chunks the potatoes and artichokes (hopefully some are small enough to leave hole).
2. Boil the potatoes and artichokes to firm, but cooked.  Drain and set aside to cool a little.
3. Boil the eggs, drain and set aside to cool a little before peeling the shells.
4. Finely chop the onion.
5. Put the mayonnaise and half the lemon juice in a bowl. Add the onion and mix.
6. Add the warm potatoes and artichokes to the mix and the heat of the potatoes will help the dressing mix to coat them well.
7. Lay the salad leaves in a wide bowl.  Sprinkle the bean sprouts and seeds on top.  Add the salmon trimmings to cover about 50% of the surface, mostly in the middle of the bowl.
8. Drizzle the olive oil over the surface and the rest of the lemon juice and season with black pepper.
9. Cut the eggs in half and arrange around the edges.
10. Spoon the potatoey mix onto the centre of the bowl and season again with black pepper.
11. Serve immediately.