Giant cous-cous salad with soft boiled eggs, beetroots and greens | Egg Recipes – British Lion Eggs

Ingredients

• 150g giant cous-cous, cooked according to instructions on packaging
• 1/2 lemon juiced
• Salt
• Pepper
• Olive oil
• 2 beetroots, cooked, diced
• 80g of chard/cavolo nero, stems removed, roughly chopped
• 40g pumpkin seeds, toasted
• Cress or rocket leaves
• 2 Large British Lion eggs, soft boiled
• 2 tbsp creme fraiche
• 1 tbsp whole grain mustard