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1 free range egg
50 g tuna in olive oil, tinned (you can also use mackerel or sardines)
2 cups baby spinach leaves
30 g walnuts, raw, unsalted roughly chopped and toasted
1 pinch freshly ground black pepper
Bring a small saucepan of water to a gentle boil. Carefully add the egg and cook for 5 minutes and 40 seconds for a soft-boiled egg. If you prefer hard yolks, cook for another minute. Drain, then plunge egg in cold water to stop the cooking process. Peel off egg shell and slice in half.
Meanwhile, combine tuna (or mackerel or sardines), spinach and walnuts in a small bowl together.
Add boiled egg to the boil and sprinkle on pepper.