Salmon & soya bean salad

10-30 minutes 2 servings 3 of 5-a-day 800 kcal or less bbc good food magazine june diner dinner easy egg eggs essential fats five a day folic acid good for you healthy iron lemon lemons lentil lentils mains oil oily fish quick salad salmon salmon fillet salmon fillets soya bean soya beans spring onion spring onions super supper vitamin c

N/A

Source

Ingredients

1 large omega-3 rich egg (See TRY section at the bottom of the recipe)

200g frozen soya beans , defrosted

zest and juice 1 lemon

2 tbsp flax seed oil (we used granoVita)

250g pouch Puy lentils

small bunch spring onions , sliced

2 poached salmon fillets , skin removed

Method

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.

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

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.