Spicy Scrambled Egg Salad

Spicy Scrambled Egg Salad

Inspired by the Goats Cheese Salad I recently had at Veg Out CafeĀ I created this! Spicy Scrambled Egg Salad Ingredients 1 x egg beaten small knob of butter 1 spring onion chopped Half a bell pepper chopped 1 tomato chopped Paprika Black Pepper Salt 1/2 a red onion sliced Balsamic vinegar 1/2 tsp honey Salad leaves (I used spinach and lettuce) A sprinkling of Sunflower seeds Hemp oil 3 x Nairns Oat Cakes   Method 1. In a small bowl, coat the sliced red onion with a tbsp of Balsamic vinegar and the honey. Leave the onions to soak up the mixture. 2. Wash and roughly tear salad leaves and arrange on a plate. Sprinkle with sunflower seeds. 3. In a shallow frying pan, add the butter. Once melted add spring onions, tomatoes, and pepper. Fry until soft add seasoning and spice to taste. Stir, and leave to simmer for a couple of minutes. 4. Add your beaten egg and stir on a medium heat until egg comes together and is cooked. 5. Whilst egg is cooking, rub the red onions in the balsamic vinegar and honey mixture until they become soft. 5. Drizzle some Hemp oil on your salad leaves. 6. Arrange 3 oat cakes on your bed of salad leaves and top with cooked egg. 7. Tuck in.   If you have a go at the above do let us know how it turns out! Comment below or tell us in our Wholesome Living Group.   Sign up to receive our updates and get recipes in your inbox! I Want To Join! We value your privacy and...
Red Lentil Daal

Red Lentil Daal

Red Lentil Daal Ingredients 1 onion finely chopped 2 fresh tomatoes chopped Spices (ground cumin, ground coriander, turmeric, paprika, chilli powder) Salt to taste Red lentils Freshly boiled water Fresh Coriander chopped Freshly squeezed juice of a lemon Ground garam masala For The Temper 2 garlic gloves finely grated a little vegetable / light olive oil Chopped green chillies (optional) Method 1. Fry the onions in a little oil until soft and lightly golden 2. Add salt and spices – except garam masala 3. Add chopped tomatoes, stir, cover and leave to simmer for 5 minutes 4. Add Water and stir 5. Add red lentils, stir and bring to the boil 6. Lower heat and simmer until lentils are cooked through and mushy (usually between 30-45 mins). Check to ensure there is enough water in the mix. Add more water for your own preferred consistency if required 7. If the daal is too watery take the cover off and turn up the heat to allow it to thicken and some of the water to evaporate. Adjust salt if needed 8. In a seperate pan, heat a little oil and fry the garlic until very lightly brown (you can add green chillies to this oil too if you would like more of a kick to your daal). Once done add to the lentils. 9. add lemon juice, coriander and a sprinkling of garam masala. Serve. We have it with boiled brown basmati rice and a big salad on the side. Yum. How do you make yours? If you have a go at the above do let us know how it...