Course Salad
Servings 2
Calories 1117 kcal


  • 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


  • 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.


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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