Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
For the dressing
- 3tablespoons olive oil
- 1 1/2tablespoons lemon juice
- 1 1/2tablespoons Dijon mustard
- 1teaspoons honey
- 1/4 medium red onion, peeled and finely diced
- 500grams puy lentils, ready cooked
- 6 eggs
- 400grams tenderstem broccoli
- 3tablespoons parsley, fresh, chopped
Nutrition per serving
2800kJ / 668Cal
2800 Kilojoules or 668 Calories
32% of daily energy intake*
Protein
42.2grams
Fat
22.6grams
Carbs
57.8grams
Sugars
5.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Gooey soft boiled eggs make a rich topping for this warm broccoli and lentil salad.
Method
Step 1 of 3
Whisk the dressing ingredients together in a small bowl.
Step 2 of 3
Cook the eggs for 6 minutes in a large pan of boiling water, drain, place the eggs in a bowl of cold water and fill the pan with fresh water. Bring to the boil and cook the broccoli spears for 2-3 minutes until tender.
Step 3 of 3
Heat the lentils according to pack instructions, toss in a large bowl with the dressing and warm broccoli. Peel the eggs, slice in half and serve on top of the lentils with fresh parsley scattered over the top.
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