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

Skandi Candle

Pure soy wax candles in Flack Fig & Vetiver or Lemon fragrances - perfect for any dinner party or romantic night in.

Buy now on Etsy