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Puy lentil, asparagus & soft-boiled egg salad

Puy lentil, asparagus & soft-boiled egg salad

This vegetarian dish is also gluten-free and contains 2 of your 5 a day. When asparagus isn't in season, use tenderstem broccoli, or try adding a handful of sliced radishes for a pop of colour and peppery crunch.

4 out of 5 stars(1) Rate this recipe
Gluten freeVegetarianHigh protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins

Ingredients

  • 3 tbsp extra virgin olive oil, plus extra to drizzle
  • 1½ tbsp red wine vinegar
  • 1½ tbsp Dijon mustard
  • 1 tbsp shallot, finely chopped
  • 1 tsp clear honey
  • 375g cooked puy lentils (175g raw weight)
  • 6 Omega 3 eggs
  • 400g pack asparagus, ends trimmed
  • 1 handful flat leaf parsley, chopped
  • 1 tbsp tarragon

Method

  1. In a large mixing bowl, whisk together the olive oil, red wine vinegar, mustard, shallot and honey; season. Toss the lentils into the dressing.

  2. Meanwhile, lower the eggs into a pan of boiling water. Simmer for 6½ minutes, then drain and cool in a bowl of cold water. Rinse out the pan, then fill with water and bring to the boil. Add the asparagus and simmer for 2 minutes (thicker spears may need longer while thinner spears less), then drain.

  3. Toss the asparagus and herbs through the lentils, then arrange on a large serving plate. Peel and halve the eggs and place on top, adding a grinding of black pepper and a drizzle more oil, if liked.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,427kJ/ 357kcals

Fat

19.6g

Saturated Fat

3.7g

Carbohydrates

19.5g

Sugars

4.3g

Fibre

7.4g

Protein

21.8g

Salt

0.71g

Rating details

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Overall rating (4/5)

4 out of 5 stars1 rating