Zingy, Low-carb, High-protein twist on Kedgeree

Method

1. 1 Soft-boil 2 or 3 large Eggs (for 7 minutes) and when cooked, remove from hot water and cool the Eggs in cold running water before peeling.
2. 2 Traditional Kedgeree is served hot and is carb-heavy due to all the rice. This version swaps the rice for Cauli Rice - straight out the pouch - no cooking required... So, step one, add 2 pouches of Cauli Rice to a large salad bowl.
3. 3 Remove the Smoked Mackerel fillets from their packaging, peel off the skin, break them up with a fork and add to the bowl with the Cauli Rice.
4. 4 Peel and finely chop the Onion, fresh Cilantro and Tomatoes, and add these too.
5. 5 To a small bowl, add minced Garlic, Curry Powder, Garam Masala, Lemon Juice and Mayo. Mix together well.
6. 6 Pour this 'dressing' over the Cauli Rice and Mackerel and gently fold it together so everything is coated. Season with Salt and Black Pepper and a few Chilli Flakes if you fancy, and an extra squeeze of Lemon if the mixture is a little dry.
7. 7 Peel and halve the soft-boiled Eggs and place on top. Serve and Enjoy!
8. 8 IF YOU DON'T LIKE SMOKED MACKEREL...
9. 9 No problem, just skip it. Alternatively you can use Smoked Salmon or even Smoked Chicken.