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Lentil, broccoli and egg salad with crunchy seeds

Published: 25 Mar 20
Updated: 18 Mar 24

There’s so much goodness packed into this healthy veggie salad including fibre-rich lentils, tenderstem broccoli, fudgy boiled eggs and a smattering of crunchy seeds. It’s a brilliant bowful that’s sure to make you feel good!

Check out more filling salad recipes.

Easy
March 2020

Test kitchen approved

Serves 4
Hands-on time 20 min

Check out more filling salad recipes.

Nutrition: per serving

Calories: 419kcals
Fat: 26.7g (5g saturated)
Protein: 20.6g
Carbohydrates: 19.8g (6.1g sugars)
Fibre: 9g
Salt: 0.8g

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Ingredients

4 medium free-range eggs
200g 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
250g pouch ready-cooked puy lentils
60g bag baby kale
1 large ripe avocado, sliced
A few fresh basil leaves, chopped

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Method

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.