Home » Salads » Lentil Broccoli & Egg Salad with Crunchy Seeds
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Ref: 333
Heading: Salads
Cuisine: French
Food Type: Vegetarian
No of Portions: 4
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Ingredients & Prep

   4 Eggs free range
   250 g  Puy lentils pre-cooked
   200 g  Broccoli tender stem cut in half
   3 tbsp  Mixed seeds
   1 tbsp  Honey runny
   1 tbsp  Soy sauce
   60 g  Spinach
   1 Avocado ripe & sliced
  Dressing
   3 tbsp  Olive oil
   1 tbsp  Lemon juice
   1 tsp  Honey runny
   2 tsp  Water
  Garnish
   2 Spring onion finely chopped
   sprinkle  Fresh basil leaves, chopped

Method

  Step 1
Cook egg from cold in water & bring to the boil for 6 mins so not too hard, cool in cold water.
  Step 2
Blanch broccoli in salted water for 4 mins, drain & place in ice cold water to refresh, set aside.
  Step 3
Heat a non-stick frying pan, add seeds, soy sauce & honey & fry off for 2 mins, remove & set aside.
  Step 4
Make the dressing by putting all ingredients into a clean jam jar & giving it a good shake, or blend with a stick/hand blender, before dressing the salad.
  Step 5
Mix in a large serving bowl, puy lentils, spinach, avocado, broccoli & most of the dressing, then arrange the halved eggs on top, then sprinkler over the seeds. Drizzle with the remaining dressing, then sprinkle over the garnish & serve.

Suggestion & Tips

Can use nuts here.
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