Fast meals for hot nights
Who wants to spend hours in the kitchen? Not us! These tasty dinners require minimal fuss for maximum flavour.
No fuss summer dinners that taste great
PERFECT POACHED EGGS WITH SMOKED SALMON & BARLEY SERVES 2 HANDS-ON TIME 8 minutes COOKING TIME 30 minutes
1½ tablespoons white vinegar
Sea salt
4 eggs
2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped chives
2 tablespoons chopped mint leaves 2 tablespoons olive oil
3½ cups cooked barley (see Tip)
½ lemon
Freshly ground black pepper
2 cups rocket or spinach
100g smoked salmon
2 tablespoons crème fraiche
1. Half fill a small saucepan with water and bring to a simmer. Add the vinegar and a large pinch of salt and swirl to make a whirlpool. Crack each egg individually into a coffee cup or ramekin and gently pour into the centre of the whirlpool. Remove after 2-3 minutes and transfer to a bowl of cold water to stop the cooking process.
2. Combine the chopped herbs in a bowl with half the olive oil and season with salt. Add the cooked barley to the herb mixture with a squeeze of lemon juice and some pepper. Spoon onto two plates.
3. Remove eggs from cold water and place two on top of barley mixture, along with rocket or spinach. Drizzle with remaining olive oil and add a sprinkle of salt.
4. Divide the smoked salmon between the plates and serve with a dollop of crème fraîche on top.
Cook’s tip: To cook the barley, bring 2 cups of water and 1 cup of barley to the boil and cook for 20-30 minutes, until tender. Drain and set aside to cool. Barley will always have a bit of texture no matter how long you cook it for. This is due to the fibre and proteins the grain naturally contains.