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Salmon & soya bean salad

Salmon & soya bean salad

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(1 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 2
Packed with the kind of fat that is good for you, this makes a light yet still satisfying meal

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories618
  • fat30g
  • saturates5g
  • carbs41g
  • sugars6g
  • fibre14g
  • protein49g
  • salt1.47g
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Ingredients

  • 1 large omega-3 rich egg (See TRY section at the bottom of the recipe)

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g frozen soya beans, defrosted
  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp flax seed oil (we used granoVita)
  • 250g pouch Puy lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • small bunch spring onions, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 poached salmon fillets, skin removed

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Method

  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.

  2. Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.

  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.

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