Salad days

Celebrate the summer with these refreshing, filling salads– all at 300 calories or less!

Protein salad with a punch

This is a highimpact protein salad that is amazingly low in calories considering how substantial it is. If you can’t find gochujang, instead use chilli sauce, such as sriracha, but bear in mind it will be significantly spicier.

Serves 4 Ingredients

♦ 150g lean minced beef ♦ 2tbsp soya sauce or tamari ♦ 1tsp sesame oil ♦ ½ tbsp sesame seeds ♦ 60g brown rice vermicelli noodles ♦ 1 head of pak choi (about 150g), finely sliced ♦ 4 pink radishes, finely sliced ♦ 1 fennel bulb about 250g), finely sliced ♦ 100g edamame beans, soaked in boiling water for 2 minutes then drained ♦ 20g coriander, leaves picked ♦ 1tbsp olive oil ♦ 4 medium free-range eggs ♦ Salt and freshly ground black pepper

For the dressing:

♦ 100g silken tofu ♦ 2tbsp gochujang (Korean chilli paste) ♦ 1tsp fish sauce ♦ Juice of 1 lime

1First

make the dressing. Blitz all the ingredients with a hand-held blender until smooth. 2Mix

the beef with 1 tablespoon of the soya sauce and the sesame oil and seeds, and season with salt and pepper. Fry in a dry non-stick frying pan over a high heat until browned and crispy, about 10-15 minutes. Set aside. 3Cover

the rice noodles with boiling water from the kettle, leave for about 5 minutes, then drain and run under cool water. Dress with the remaining tablespoon of soya sauce. 4Arrange

the noodles, pak choi, radishes, fennel, edamame beans and coriander in four big bowls and pour the dressing on top. Clean and return the frying pan to the heat and add the olive oil. 5Crack

the eggs into the pan, cover loosely with a large lid or baking tray, and when the whites are thoroughly cooked and the yolk just set (about 4-5 minutes), remove and place on top of the salad.