Puy Lentil Salad with Soy Beans, Sugar Snap Peas & Broccoli + Poached Eggs
Ingredients
200g Puy lentils
1l hot vegetable stock
200g tenderstem broccoli
140g frozen soya bean
140g sugarsnap peas
1 red chilli , deseeded and sliced
2 tbsp sesame oil
1 lemon
1 garlic clove , chopped
40ml soy sauce
ginger
1 tbsp clear honey
3 eggs
Directions
Boil lentils in stock until just cooked, about 15 mins. Drain, then tip into a large bowl. Bring a saucepan of salted water to the boil, throw in the broccoli for 1 min, add the beans and peas for 1 min more. Drain, then cool under cold water. Pat dry, then add to the bowl with the lentils.
Mix together the dressing ingredients with some seasoning. Pour over the lentils and veg, then mix in well with the chopped chilli. Pile onto a serving platter or divide between 4 plates and serve.
Nutrition
kcal