Ingredients: 1 medium sized egg 3 small new potatoes, chopped into small pieces 1 tsp organic butter or coconut oil 125g fresh chicken breast/  vegetarian chicken*,  cut into strips 1/2 tsp dried oregano few handfuls of mixed lettuce,  torn into small pieces 1/4 red pepper, diced 1/4 yellow pepper, diced 4 cherry tomatoes, chopped small handful samphire 25g cucumber, sliced 11/2 tsps organic olive oil 2 tsps omega sprinkle (e.g flaxseed,  sesame seeds, sunflower seeds) salt and pepper to season
SERVES 1
Method: Bring a saucepan of water to the boil and cook the egg for around 10 minutes.  Remove from water and set aside.
Add the potatoes to the water and simmer for 10 minutes or until soft. Remove from the water and drain.
Melt the butter or oil over a medium heat in a frying pan and add the chicken. Add the oregano, and cook for around 8  minutes, turning occasionally to brown on all sides. Once cooked, remove chicken from pan and set aside.
In a salad bowl, mix together the lettuce,  peppers, tomatoes, samphire and  cucumber. Pour over the olive oil  and mix well.
Slice the egg into quarters and arrange over the salad leaves, along with the  chicken. Top with the omega sprinkle  and season with salt and pepper.
Store in an airtight container and refrigerate for up to 24 hours.