James Martin served up a tasty Asian lobster salad with crispy fried leeks and fresh shuffle on James Martin’s Saturday Morning.

The ingredients are: 2 leeks, julienned, 100g rocket, 50g baby spinach, 2 baby gem lettuce, 1 avocado, chopped, 2 tbsp olive oil, 2 tsp truffle oil, 1 tbsp yuzu, 50g parmesan, cut into small chunks, 2 tbsp dried miso and 2 large lobsters, cooked and shell.

To serve: Freshly shaved truffle (optional).

See recipes by James in his book titled: James Martin’s Saturday Morning Cookbook available from Amazon now.