Beetroot, pepper and walnut 'power' salad recipe

• 50 g (1.8oz) natural yoghurt or soya yoghurt
• 1 tsp fresh dill, finely chopped
• 1 tsp horseradish
• 2 tbsp fresh lemon juice
• 2 hard-boiled or poached eggs
• 80 g (2.8oz) cooked beetroot, chopped
• 60 g (2.1oz) yellow pepper, chopped
• 40 g (1.4oz) sprouted beans and lentils
• 2 handfuls mixed leaves, washed and drained
• 6 walnut halves

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

natural yoghurt, dill, horseradish, lemon juice, eggs, yellow pepper, beans, mixed, walnut halves

Taken from www.lovefood.com/guide/recipes/46843/beetroot-pepper-and-walnut-power-salad-recipe (may not work)