Power salad recipe

• 50 g (1.8oz) natural organic yogurt or soya yogurt
• 1 tsp fresh dill - finely chopped
• 1 tsp horseradish
• 2 tbsp fresh lemon juice
• 2 omega-3 eggs hard boiled or poached
• 80 g (2.8oz) cooked beetroot - chopped
• 60 g (2.1oz) yellow pepper - chopped
• 2 tbsp sprouted beans and lentils (supermarket mix)
• 2 handfuls (40g) of mixed leaves - washed and drained
• 6 walnut halves
• 1 pinch rock salt to taste
• 1 slice of rye toast topped with half a small avocado black pepper and lemon juice or with houmous or tahini

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.
6. Top with the dressing and serve immediately.
7. Toast the rye bread and add the topping of your choice.

soya yogurt, dill, horseradish, lemon juice, eggs, yellow pepper, beans, handfuls, walnut halves, rock salt, avocado black pepper

Taken from www.lovefood.com/guide/recipes/16082/power-salad-recipe (may not work)