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Cut asparagus spears in half length ways and fry in a frying pan along with garlic paste, you can either dry fry, use frylight or use a drop of oil, all those ways work. Fry until lightly browned and slightly softened.
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In a separate frying or sauce pan, put about a 1tsp of water and the spinach, heat for a couple of minutes to wilt the spinach. Place the spinach in the frying pan with the asparagus.
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Pour the mixed beans into the frying and pan and heat for 2-3 minutes, mix the veg and the beans and add a little chilli powder, stir to coat and fry for another minute.
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While the veg and beans are finishing off, place a pan of water on the hob, bringing boiling then crack and egg in. Poach the egg for about 4 minutes so it is soft in the middle still.
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Place the veg and beans on a plate, top with salmon slices and finish with the poached egg.
Gluten Free Fried Asparagus and Beans with Salmon
Back to all recipes.A simple high protein lunch idea that is really easy to make and naturally gluten free. Filled with chickpeas, vegetables and fish it is packed with nutrients and a fabulously filling lunch with some great flavours, both mild and intense, the combination of all the elements are just a flavour sensation.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 15 Mins
- This recipe makes 1 Serving
This recipe contains:
- Egg
- Fish
Ingredients
50g asparagus
1/2tsp garlic paste
30g spinach
60g mixed beans (chickpeas, black beans and kidney beans)
1/2tsp chilli powder
1 egg
100g smoked salmon slices
Method
Nutritional Information (Per serving)
Cals
Calories
459
Carbs
29g
Fibre
6g
Fat
22g
Sugar
2g
Protein
38g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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