Salmon & soya bean salad

Salmon & soya bean salad

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Easy

Servings

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

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
618
protein
49g
carbs
41g
fat
30g
saturates
5g
fibre
14g
sugar
6g
salt
1.47g

Ingredients

  • 1 large omega-3 rich egg (See TRY section at the bottom of the recipe)
  • 200g frozen soya beans, defrosted
  • zest and juice 1 lemon
  • 2 tbsp flax seed oil (we used granoVita)
  • 250g pouch Puy lentils
  • small bunch spring onions, sliced
  • 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.

Recipe from Good Food magazine, June 2011

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