Asparagus, especially raw, is so good for your gut. It contains a special type of fibre called inulin, which is a prebiotic food for your microbiota. If you don’t fancy eating it raw, you can lightly steam it. Boost bacteria levels by adding a spoonful of fermented pickles on the side.
Serves 4 / 15 mins / pretty easy
1 bunch of asparagus
1 large handful of baby spinach1 large carrot, grated
2 spring onions, chopped
1 tablespoon extra virgin olive oil juice of 1⁄2 lemon
1 teaspoon wholegrain mustard small handful of sunflower seeds sea salt flakes and pepper, to taste
1 poached egg
1 tablespoon sauerkraut or kimchi
How to make it
Break off the tough ends of the asparagus and discard them.
‘Shave’ the asparagus spears thinly using a vegetable peeler, or slice very thinly with a sharp knife and place in a large bowl.
Add the spinach, carrot and spring onions and toss together well.
Place the olive oil, lemon juice and mustard in a small bowl and whisk together, then drizzle over the salad.
Mix well and sprinkle with the sunflower seeds. Serve with a poached egg, and sauerkraut or kimchi on the side, if you like.