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.