Pop a pan of water on for poaching the eggs – I will not explain how to poach as my method clearly is not ideal. Needless to say – poach the eggs in your usual manner and then set aside and leave to cool on a piece of kitchen towel.

While the water is heating, make up the dressing. Toast the cumin seeds in a pan over a medium heat, shaking on the odd occasion. Cook until they darken. Set aside to cool. Meanwhile, mix a tablespoon of the olive oil with a dash of the lemon or lime. Don’t be too bold, or all you will taste is the sour citrus flavour, and it will mask the cumin flavour. Mix in a small amount of runny honey. Add in the cumin seed and combine. Adjust the ingredients to your own taste.

Wash the leaves of the chicory and gem lettuce and dry off in the OXO salad spinner. Now tear the leaves up into smaller pieces into a serving. I did not tear the leaves, but decided this would be a better course of action when I made it again. Pour over the dressing and coat the leaves, by hand or with salad tongs.

Share equally between two plates and arrange the poached eggs on top. Add seasoning at this point if you desire.

Et voilà – one quick and easy salad.

Any type of salad leaves can be used really, so feel free to experiment.