Egg & Lentil Salad - Studio Live
Drizzle with the remaining dressing, then scatter over a few basil leaves to serve.
Ingredients
- 4 medium free-range eggs
- 200 g 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
- 250 g pouch ready-cooked puy lentils
- 60 g bag baby kale
- 1 large ripe avocado (sliced)
- A few fresh basil leaves (chopped)
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