Ingredients

3 Coop Fairtrade Earl Grey teabags
2 Coop farmed salmon fillets
125g bag Coop baby spinach
60g Coop Italian ricotta
1 lemon, ¼ zested, then cut into wedges
2 slices Coop Irresistible sourdough bloomer
1 tsp Coop olive oil
2 Local free-range eggs, poached
1 tsp Coop seed mix, toasted
Small handful chives, chopped (optional)

Method

1. Bring a pan of water to the boil and add the teabags. Set aside, off the heat, for 5 mins to stew, then remove the bags. Add the salmon, then cook over a medium heat for 4-5 mins, until just
cooked. Remove the fish from the pan, then flake into pieces with a fork

2. Pour the tea-infused water over the spinach in a large colander to wilt. Leave to cool then squeeze out the excess water and chop. Mix with the ricotta, lemon zest and seasoning.

3. Brush the sourdough with the oil and toast on a hot griddle. Top with the spinach mixture, salmon and a poached egg each, then sprinkle over the seeds and chives, if using. Serve with the lemon wedges.