Romesco Salmon Tray Bake
6th March 2022
Grapefruit & Feta Salad with Turmeric Cashew Dressing
8th April 2022
Ingredients
Serves 1
1 Egg
75g Puy Lentils
1/2tsp Coconut Oil
Vegetables of choice, I went for:
1/2 Small Red Onion
2 Large Mushrooms
Handful of Spinach
1/4 Courgette
1/4 Pepper
Homemade Tomato Sauce:
1/4 Red Chilli
1 Clove of Garlic
Handful of fresh Basil
1/2 Tin of Tomatoes
Salt and Pepper
Avocado and Tahini to top.
Method
Slice and stir fry the vegetables in coconut oil until golden, leaving your spinach until the end.
Chop the herbs and spices for the tomato sauce. Add all of the sauce ingredients to a blender and blitz.
Pour sauce over the veggies before adding the lentils and leaving to simmer for 10 minutes. Add the spinach and mix until wilted.
Pre-heat the grill at 180c.
Once the mixture is piping hot, make an egg sized hole in the sauce. Crack in your egg and continue to simmer until it is almost cooked. Place under the grill to cook the top of the egg.
Slice your avocado for topping.
Remove from the oven and leave to cool slightly before eating. I added a drizzle of tahini for extra healthy fats! Yum!
