EGG & PUY LENTIL SALAD WITH TAMARI & WATERCRESS
We've put together the ultimate healthy recipe to ease the symptoms of menopause, packed with calcium, folate and iron
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 11
Steps:
- If you want to activate the lentils (see tip below), do this the night, or up to 8 hrs, before eating. Pour water over them and leave to soak at room temperature. Drain and rinse.
- When ready to eat, heat oven to 220C/ 200C fan/gas 7. Toss the cauliflower with a drizzle of the oil, then roast for 20 mins on a parchment-lined baking tray until tender and tinged with gold round the edges.
- Meanwhile, put the drained lentils in a pan with the carrot and celery. Pour in water to cover, put on a lid and boil for 20 mins until the lentils are tender. Check before they are ready in case they are boiling dry and, if necessary, top up with a little more water.
- While they are cooking, finely grate the garlic and set aside in a large bowl. Boil the eggs for 6 mins, this will give you eggs with a soft yolk. When they are ready, plunge into cold water, then shell.
- Mix the tamari and oil into the garlic to make a dressing. Check the lentils and drain, if necessary, then toss in the bowl with the dressing, tomatoes, spring onions and watercress. Pile onto plates and top with the eggs, adding any remaining dressing from the bowl over the top.
Nutrition Facts : Calories 411 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium
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