- 1 large omega-3 rich egg (See TRY section at the bottom of the recipe)
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g frozen soya beans, defrosted
Soya beans and soy beans are exactly the same and the names are used interchangeably according…
- zest and juice 1 lemon
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
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- small bunch spring onions, sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 poached salmon fillets, skin removed
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.
Mix the lemon juice and zest with the oil, season, then stir through the soya beans, lentils and spring onions.
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.
TipIncrease omega-3 levels in other recipes by swapping smoked salmon for poached, steamed or baked salmon. Omega-3 fats are delicate and some will be lost during the smoking and cooking process. It’s more expensive, but wild fish is also a rich source of omega-3.