Power Salad with Walnuts, Sprouted Beans and Beetroot

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Recipe by Cook Vegetarian
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

  • 1 slice rye toast topped with half a small avocado, black pepper and lemon juice

Nutritional Information:

Calories: 270
Fat: 17.3gg

How To Cook

  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.
    4. http://www.makemoreofsalad.com
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Power Salad with Walnuts, Sprouted Beans and Beetroot
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in Under 15 Mins
    Ingredients
  • [hd]For the dressing[/hd]
  • 50g natural organic or soya yoghurt
  • 1 tsp fresh dill, finely chopped
  • 1 tsp horseradish
  • 2 tbsp fresh lemon juice
  • [hd]For the salad[/hd]
  • 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
  • [hd]To serve[/hd]
  • 1 slice rye toast topped with half a small avocado, black pepper and lemon juice
    How to Cook
  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.
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