We’ve put together the ultimate healthy recipe to ease the symptoms of menopause, packed with calcium, folate and iron
Prep:10 mins
Serves 2
75g dried puy lentils175g cauliflower florets, broken into smaller pieces1 tbsp rapeseed oil, plus a drizzle1 large carrot, chopped into small pieces2 celery sticks, chopped into small pieces2 garlic cloves3 omega-3 enriched eggs1 tbsp wheat-free tamari10 cherry tomatoes, halved4 spring onions, finely sliced2 generous handfuls watercress, large stems removed
STEP 1If you want to activate the lentils (see tip below), do this the night, or up to 8 hrs, before eating. Pour water over them and leave to soak at room temperature. Drain and rinse.STEP 2When ready to eat, heat oven to 220C/ 200C fan/gas 7. Toss the cauliflower with a drizzle of the oil, then roast for 20 mins on a parchment-lined baking tray until tender and tinged with gold round the edges.STEP 3Meanwhile, put the drained lentils in a pan with the carrot and celery. Pour in water to cover, put on a lid and boil for 20 mins until the lentils are tender. Check before they are ready in case they are boiling dry and, if necessary, top up with a little more water.STEP 4While they are cooking, finely grate the garlic and set aside in a large bowl. Boil the eggs for 6 mins, this will give you eggs with a soft yolk. When they are ready, plunge into cold water, then shell.STEP 5Mix the tamari and oil into the garlic to make a dressing. Check the lentils and drain, if necessary, then toss in the bowl with the dressing, tomatoes, spring onions and watercress. Pile onto plates and top with the eggs, adding any remaining dressing from the bowl over the top.
