INGREADIENT

• 500 g MSC salmon boned skin off smoked
• 1 brown onion chopped
• 2 garlic cloves chopped
• 3 spring onions chopped
• 2 tbs butter
• 350 g cauliflower rice
• 150 g English spinach roughly chopped
• 1 tsp ground cumin
• 1 tsp curry powder
• 1 tsp turmeric
• 1 pinch sea salt
• 1 pinch black pepper
• 4 eggs halved soft-boiled

Direction

1. Blitz the cauliflower in a food processor to form rice.
2. Remove from the jug and set aside.
3. Heat the butter in large frypan.
4. Add the onion and spring onions, and cook for 4-6 minutes on low heat until softened.
5. Add the cumin, curry powder and turmeric, and stir and cook for 1 minute.
6. Add the cauliflower rice and cook for 2-3 minutes stirring.
7. Add the smoked salmon and cook for 4-5 minutes.
8. Add the spinach, and cook until greens have wilted and cauliflower is warmed through.
9. Remove from the heat and season.
10. Add boiled eggs.