Salmon & soya bean salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 1 large omega-3 rich egg(See TRY section at the bottom of the recipe)
- 200g frozen soya beansdefrosted
- zest and juice 1 lemon
- 2 tbsp flax seed oil(we used granoVita)
- 250g pouch Puy lentils
- small bunch spring onionssliced
- 2 poached salmon filletsskin removed
Nutrition: per serving
- kcal618
- fat30g
- saturates5g
- carbs41g
- sugars6g
- fibre14g
- protein49g
- salt1.47glow
Method
step 1
Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4 mins (or 8 for hard-boiled), adding soya beans to the pan for the final min, then drain and run under cold water to cool. Shell and cut egg into 6 wedges, then set aside.
step 2
Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
step 3
Divide between 2 plates, then gently break the salmon into large flakes and put on top of the lentils along with the egg. Try it with seeded brown bread.
