Serves 4
Ingredients
50g natural organic yogurt or
soya yoghurt
1 tsp fresh dill, finely chopped
1 tsp horseradish
2 tbsp fresh lemon juice
For the salad:
2 eggs, hard boiled or poached
80g cooked beetroot, chopped
60g yellow pepper, chopped
2 tbsp sprouted beans and lentils (supermarket mix)
40g mixed leaves, washed
and drained
6 walnut halves
rock salt to taste
Serve with
1 slice of rye toast topped with half a small avocado, black pepper and lemon juice or with hummus or tahini
Method
Mix the dressing ingredients together. Boil the eggs. Place the leaves on a plate. Mix the beetroot, peppers and sprouted beans and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts. Top with the dressing and serve immediately. Toast the rye bread and add the topping of your choice.
