Power Salad with Walnuts, Sprouted Beans and Beetroot
- Serves:
- 2
- Ready in:
- Under 15 Mins
Ingredients
For the dressing
- 50g 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
Method
- 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. 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.
PER SERVING: 17.3g FAT (Excluding extras)
Power Salad with Walnuts, Sprouted Beans and Beetroot was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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For the dressing
- 50g 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
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. 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.
PER SERVING: 17.3g FAT (Excluding extras)
Power Salad with Walnuts, Sprouted Beans and Beetroot was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
