Heat the grill to medium; brush the haddock fillets with oil and grill for 4-5 minutes or until you are able to flake the fish with the tip of a knife. Remove from grill pan and leave to cool.

Meanwhile grill the bacon rashers for 4-5 minutes or until cooked and the fat crisp.  Pour any juices from the grill pan into a small bowl and whisk in the remaining olive oil, vinegar and mustard. Season with pepper.

Halve or slice the potatoes into a large bowl, add the haddock, flaked away from the skin. Toss in the leaves, drizzle on the dressing and fold together gently.

Bring a large pan of water to the boil and poach the eggs for 3-4 minutes. Meanwhile divide the haddock salad between 4 plates, topping each with 2 rashers of bacon and a soft poached egg.

Nutritional content per serving, listed ingredients only:

Kcals - 496

Fat (g) - 26.2

Protein (g) - 36.8

Carbohydrate (g) - 29

Sugar (g) - 2.3

Salt (g) - 4.3