Protein veggie salad

1. Start by boiling an egg for 10 mins
2. Weigh out 50g of mixed beans, rinse and then heat up on a low heat in a non stick frying pan
3. While they're cooking, prepare your salad, chop up the tomatoes and beetroot and place onto a handful of green salad.
4. Once heated up add the beans to the salad, now peel the shell of the egg and add to the salad.
5. Finish by adding the almonds and pumpkin seeds and the salad dressing (we use the skinny food co, zero calorie salad dressing)

Serves 1