Power Salad with Walnuts, Sprouted Beans and Beetroot
Serves: 2
Ready in: Under 15 Mins
Ingredients:
For the dressing50g natural organic or soya yoghurt
1 tsp fresh dill, finely chopped
1 tsp horseradish
2 tbsp fresh lemon juice
For the salad
2 free-range eggs, hard-boiled or poached
80g cooked beetroot, chopped
60g yellow pepper, chopped
2 tbsp sprouted beans and lentils
2 handfuls of mixed leaves, washed and drained
6 walnut halves
To serve
1 slice rye toast topped with half a small avocado, black pepper and lemon juice
method:
- Mix the dressing ingredients together.
- Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).
- Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans together and layer on top of the leaves. Cut the eggs in half and place on the beetroot mix with the walnuts. Drizzle over the dressing and serve with the avocado-smothered toast.
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