‘The green start’ by Hendersons Salad Table in Edinburgh
Hendersons Salad Table was established in 1962 by Janet Henderson. Now, in 2017 they are one of the leading lights of the UK vegetarian and vegan scene, with a fully vegan outlet on Thistle Street, Hendersons Vegan, as well as a new vegetarian street food offering at Hendersons Holyrood.
Executive Chef Raphael Soares and his team are creating new breakfast and brunch dishes built with key super food ingredients, designed with health and well-being in mind.
We recommend enjoying ‘The Green Start’ with one of their turmeric lattes (pictured) – which is made with organic almond and coconut milk, infused with fresh ginger, turmeric and cinnamon.
Ingredients: Serves 1
½ ripe avocado o ignored
50g baby spinach o ignored
1 organic flatbread o ignored
1 lime o ignored
1 free range organic egg (poached or fried)
Hendersons salsa verde
Hendersons Salsa Verde (4 portions)
50g flat leaf parsley
25g red onion
50g capers
50g tarragon
Juice of one lemon
100ml extra virgin olive oil
Salt and pepper to taste
Method:
1. To make the Henderson Salsa Verde, add all the ingredients to a food processor and blend together until you reach a smooth texture. Keep aside in the fridge for later.
2. To start making the dish, mash the avocado in a small bowl and season with lime, salt and pepper.
3. Prepare you egg however you like. Lightly poached, fried, or scrambled all work really well.
4. Next wilt the spinach in a hot pan for less than a minute – you want to keep the green colour of the leaves.
5. Assemble the dish by layering the avocado on the flatbread, then your wilted spinach, and topped with your egg (optional).
6. Finish with a generous drizzle of salsa verde and you have a great healthy dish to start your day.
In association with Taste Communications.
www.tastecommunications.co.uk
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