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Ben Shewry's healthy lunch salad recipe

Ben Shewry

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Attica owner-chef Ben Shewry's adaptable lunch salad.
Attica owner-chef Ben Shewry's adaptable lunch salad.Ben Shewry

Attica's Ben Shewry shares his salad, which he varies to keep things interesting. "Every day I make it differently, and sub in different vegies and dressings. Often it has a fermented edge with kimchi or sauerkraut, it just depends on what I have at hand. It makes me feel good and I can balance out my eating if I eat this way most of the time. It means if I want to indulge a little tonight I can without beating myself up."

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Ingredients

  • 6 lebanese cucumbers, sliced

  • 6 free-range eggs, soft-boiled for 7 minutes

  • 100g walnuts, lightly burnt with blowtorch (or lightly toasted)

  • 150g chickpea miso (I use Meru brand)

  • 35g lime juice

  • 30g cold-pressed walnut oil

  • 10g water

  • big pinch of dill and parsley, shredded (6g each)

  • salt and hot sauce to taste (I use Frank's RedHot brand)

Method

  1. 1. Combine miso, walnut oil, water and lime juice in a bowl and whisk to make dressing.

    2. Place shredded dill, parsley and cucumber in a large bowl and add dressing and a small pinch of salt. Toss gently and transfer to a plate.

    3. Cut eggs in half and season with salt and a few drops of hot sauce. Place the egg halves on top of the cucumbers and finish with walnuts. Serve immediately.

    Read about Ben's fitness regime here

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/ben-shewrys-healthy-lunch-salad-recipe-20180206-h0umsz.html