vegetarian By Mercedes Aspland / July 26, 2013 This was an experiment that worked out quite well. Basically we just had some bits left over in the fridge and wanted to put a salad together and so had to get inventive. It is a quick and easy salad and one that does not take much effort but is full of flavour. It works really well as a main dish of as a side. I used soya beans in this salad which because I always keep some of these beans in the freezer because they are quick to cook and so full of flavour I love adding them to loads of dishes. Well enough of me just waffling on about soya beans and here is the recipe. Asparagus and Omelette Salad Serves 1-2 Ingredients A small bunch of asparagus cut into bite sized pieces 30g Edame/Soya beans 2 Eggs A splash of coconut milk 1 Small Gem lettuce 1 Sprig of dill 1 tbsp coconut oil 2 tbsp Olive oil 2 tbsp Lemon juice Salt & Pepper Method Heat half the coconut oil and fry asparagus and Edame beans so they keep their bite. When they are done stir in 1 tbsp lemon juice and season with salt and pepper. Set aside and allow to cool. Whisk together the eggs, milk, salt and pepper and dill. Fry the omelette in the remaining oil until set. Remove from pan and allow to cool. Separate leaves of gem lettuce, wash and arrange on plate. Sprinkle over beans and asparagus. Mix oil, lemon juice and salt and pepper and pour over salad. Cut omelette into slices and arrange over salad. Dress with dill.