24g protein, 25g fat, 12g carbs
50g fresh spinach
100g smoked mackerel
(or replace with 100g firm tofu, diced, 3g organic butter, ghee, or coconut oil and 2 medium-sized free-range eggs)
50g red onion, finely chopped
5 baby plum tomatoes, halved
15ml balsamic vinegar
1) Place the spinach leaves in a serving dish. If using mackerel, top with the remaining ingredients.
2) If using tofu, bring a saucepan of lightly salted water to the boil. Reduce to a simmer, and carefully place the eggs in the water. Boil for 10 minutes, then place in cold water to cool. Peel and slice the eggs.
3) Melt the butter, ghee or oil in a non stick frying pan or wok and cook the tofu over a medium / high heat for 6 minutes. Use a flat
wooden slice to carefully turn the tofu in the pan. Season with salt and cook for a further 4 minutes. Remove from pan and set aside.
4) Top the spinach leaves with red onion, plum tomatoes, balsamic vinegar, cooked tofu and eggs. Serve.