Power salad recipe

Name: Power salad recipe
Ingredients: 50 g (1.8oz) natural organic yogurt or soya yogurt; 1 tsp fresh dill - finely chopped; 1 tsp horseradish; 2 tbsp fresh lemon juice; 2 omega-3 eggs hard boiled or poached; 80 g (2.8oz) cooked beetroot - chopped; 60 g (2.1oz) yellow pepper - chopped; 2 tbsp sprouted beans and lentils (supermarket mix); 2 handfuls (40g) of mixed leaves - washed and drained; 6 walnut halves; 1 pinch rock salt to taste; 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini

12 ingredients

7 steps

Ingredients

50 g (1.8oz) natural organic yogurt or soya yogurt
1 tsp fresh dill - finely chopped
1 tsp horseradish
2 tbsp fresh lemon juice
2 omega-3 eggs hard boiled or poached
80 g (2.8oz) cooked beetroot - chopped
60 g (2.1oz) yellow pepper - chopped
2 tbsp sprouted beans and lentils (supermarket mix)
2 handfuls (40g) of mixed leaves - washed and drained
6 walnut halves
1 pinch rock salt to taste
1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini

Directions

1

Mix the dressing ingredients together.
2

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).
3

Place the leaves on a plate.
4

Mix the beetroot, peppers and sprouted beans and place on the leaves.
5

Cut the egg into halves and place on the beetroot mix with the walnuts.
6

Top with the dressing and serve immediately.
7

Toast the rye bread and add the topping of your choice.