Everything bagel breakfast salad with hot smoked salmon recipe

Preheat the oven to 200°C/180°C fan/gas mark 6. Cut the bagels (2) in half through the centre and chop into 3cm pieces. Place on a baking tray. Drizzle with olive oil then sprinkle over 2 tbsp of the everything seasoning (2 tbsp). Bake for 10-15 minutes, turning halfway, until golden and crisp.

Meanwhile, bring a large pan of water to the boil. Turn down to a rolling boil then carefully drop in the eggs (4). Boil for 7 minutes then plunge into cold water. Peel then halve.

To make the dressing, mix the tahini (2 tbsp), yogurt (3 tbsp) and lemon zest (1) with the juice of half the lemon and 2 tbsp olive oil. Season with salt and pepper then spread the dressing onto a large platter.

Roughly chop the lettuce leaves (1 head) and slice the cucumbers (6). Pile onto the yoghurt dressing then flake over the salmon (4). Squeeze over the remaining lemon juice. Roughly chop the mint (1 handful) and basil (1 handful) and sprinkle these on top, followed by the halved eggs and pickled red onions (1 tbsp). Sprinkle over the remaining everything seasoning (1 tbsp) and drizzle with olive oil before serving.