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
Increase omega-3 levels in other recipes by swapping smoked salmon for poached, steamed or baked salmon. Omega-3 fats are delicate and some will be lost during the smoking and cooking process. It’s more expensive, but wild fish is also a rich source of omega-3.
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.