LENTIL AND EGG SALAD
Ingredients
- 4 medium free-range eggs
- 200 g tenderstem broccoli larger spears halved
- 3 tbsp mixed seeds
- 1 tbsp honey plus an extra squeeze
- 1 tbsp tamari soy sauce
- 3 tbsp olive oil
- Juice 1 lemon
- 250 g pouch ready-cooked puy lentils
- 60 g bag baby kale
- 1 large ripe avocado sliced
- A few fresh basil leaves chopped
Instructions
- Put the eggs in a pan of cold water, bring up to a simmer, then cook for 6 minutes (they’ll be done with slightly fudgy yolks). Cool under cold running water, then peel and cut in half.)
- Meanwhile, heat a second pan with a steamer basket inside, add the broccoli, then steam for 3-4 minutes until still firm to the bite. Drain and refresh under cold running water.
- Put the seeds in a small non-stick frying pan and toast over a medium heat for a few minutes. Add 1 tbsp honey along with the tamari and cook for a further 1-2 minutes. Set aside to cool.
- Put the olive oil, lemon juice and a squeeze of honey in a jam jar with salt and pepper and ½ tsp water, then shake until well combined.
- Heat the lentils according to the pack instructions, then mix them in a large bowl with the kale, avocado, broccoli and most of the dressing. Arrange the halved eggs on top, then scatter over the seeds.
- Drizzle with the remaining dressing, then scatter over a few basil leaves to serve.
Nutrition
Calories: 1117kcalCarbohydrates: 104gProtein: 56gFat: 53gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 28gTrans Fat: 0.04gCholesterol: 327mgSodium: 689mgPotassium: 738mgFiber: 50gSugar: 15gVitamin A: 5384IUVitamin C: 136mgCalcium: 289mgIron: 13mg
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