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.