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Yvonne Bishop-Weston's power salad

Yvonne Bishop-Weston's power salad

    Full of superfoods, this power salad will make sure it powers you through the day with not a thought for a snack!

    • Preparation: 10 mins
    • Serves: 2

    What you need:

    For the dressing:

    • 50g natural organic yogurt or soya yogurt
    • 4g (1 teaspoon) fresh dill - finely chopped
    • 10g (1 teaspoon) horseradish
    • 2 tablespoons fresh lemon juice

    For the salad:

    • 2 Omega-3 eggs hard boiled or poached
    • 80g cooked beetroot - chopped
    • 60g yellow pepper - chopped
    • 40g (2 tablespoons) sprouted beans and lentils (supermarket mix)
    • 2 handfuls (40g) of mixed leaves - washed and drained
    • 6 walnut halves
    • Rock salt to taste

    Serve with:

    • 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini

    What you do:

    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 and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts
    4. Top with the dressing and serve immediately.
    5. Toast the rye bread and add the topping of your choice

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lovebeetroot

lovebeetroot

Beetroot is enjoying something of a revival as people discover there’s more to this great British vegetable than they thought. You can now buy beetroot in so many different ways – raw, cooked, marinated, lightly pickled - there’s so much to beetroot than the jar of pickled beetroot many of us will remember from our childhood.

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