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Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 1
Total number of calores: 295
Ingredients
For the dressing:
- ½ tsp caper brine
- ½ tbsp peanut butter
- 1 tsp tahini paste
- 1 tsp tamari
- 1 tsp apple cider vinegar
For the salad:
- 1 large free-range egg
- 60g (2oz) canned lentils, drained and rinsed
- 60g (2oz) canned kidney beans, drained and rinsed
- 15g (½oz) rocket (arugula) leaves, approximately 1 - 2 handfuls
- 1 tbsp capers
Method
1. For the dressing, mix the caper brine, peanut butter, tahini, tamari and apple cider vinegar together in a bowl - add a splash of water if needed to loosen the dressing.
2. For the salad, hard-boil the eggs in a small pan of water for 7 - 8 minutes then drain and run under cold water to stop cooking. Peel and chop.
3. In a bowl, put the lentils and kidney beans with the rocket (arugula) leaves and capers. Pour the dressing over and enjoy !
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