(Recipe from lovebeetroot.co.uk)

What you’ll need:

For the dressing:

50g natural organic yogurt or soya yogurt

4g (1 teaspoon) fresh dill – finely chopped

10g (1 teaspoon) horseradish

2 tablespoons fresh lemon juice

For the salad:

2 Omega-3 eggs hard boiled or poached

80g cooked beetroot – chopped

60g yellow pepper – chopped

40g (2 tablespoons) sprouted beans and lentils (supermarket mix)

2 handfuls (40g) of 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 houmous or tahini

What to do:

Mix the dressing ingredients together.

Boil the eggs (we like the yolks to be a little soft and ever so slightly runny but you should cook them to your taste).

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