Attica's Ben Shewry shares his salad, which he varies to keep things interesting. "Every day I make it differently, and sub in different vegies and dressings. Often it has a fermented edge with kimchi or sauerkraut, it just depends on what I have at hand. It makes me feel good and I can balance out my eating if I eat this way most of the time. It means if I want to indulge a little tonight I can without beating myself up."
6 lebanese cucumbers, sliced
6 free-range eggs, soft-boiled for 7 minutes
100g walnuts, lightly burnt with blowtorch (or lightly toasted)
150g chickpea miso (I use Meru brand)
35g lime juice
30g cold-pressed walnut oil
big pinch of dill and parsley, shredded (6g each)
salt and hot sauce to taste (I use Frank's RedHot brand)
1. Combine miso, walnut oil, water and lime juice in a bowl and whisk to make dressing.
2. Place shredded dill, parsley and cucumber in a large bowl and add dressing and a small pinch of salt. Toss gently and transfer to a plate.
3. Cut eggs in half and season with salt and a few drops of hot sauce. Place the egg halves on top of the cucumbers and finish with walnuts. Serve immediately.