Salmon & soya bean salad

• large omega-3 rich egg1

  (See TRY section at the bottom of the recipe)

• frozen soya beans↗200g g

  defrosted

• zest and juice 1 lemon
• flax seed oil↗2 tbsp tbsp

  (we used granoVita)

• pouch Puy lentils↗250g g
• spring onions↗small bunch

  sliced

• poached salmon fillets2

  skin removed

Step-by-step instructions

1. 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. 2

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

3. 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.