SALMON & SOYA BEAN SALAD

PREP 15mins COOK 10mins SERVES 2

INGREDIENTS

• 1 large egg • 200g frozen soya beans, defrosted • Zest and juice 1 lemon • 2 tbsps flax seed oil • 250g pouch Puy lentils • Small bunch spring onions, sliced • 2 poached salmon fillets, skin removed

METHOD

1 Put the egg in a pan, cover with cold water and bring to the boil. Cook for 4mins (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.