Get a couple of eggs and some salad potatoes boiling ... different pans, naturally.
Meanwhile, dress a couple of plates with salad leaves.
Drop some asparagus into the boiling potatoes and retrieve after a couple of minutes. Cut in half through the stem if they're really large, and spread them about over the salad leaves.
The eggs should be ready after about 10 minutes, so immerse under running cold water, peel and leave to cool in cold water for a couple of minutes.
Make up the base of the salsa with lemon juice, olive oil, black pepper, sea salt, chopped pickled gherkins, chopped capers and then chop up the egg well and add. Stir together.
Take a couple of cloves of garlic, skin them and crush them well.
When the potatoes are soft, drain and set aside for the last of the water to evaporate off. Drop in a generous knob of butter and crush roughly with a fork, stirring in the garlic after.
Scatter the potatoes over the salad, topped with the egg salsa.
Now, fry off the tilapia in a frying pan with a little fat. The fillets take little more than a minute, or so, each side.
Lay the fish onto the plate and garnish.
I had a little puréed beetroot, red wine vinegar and olive oil in the fridge, so that went over the top. Herbs will do just fine.
