Lentil, broccoli and egg salad with tahini dressing
150 g, cut into florets
100 g, cut into 5cm lengths
lentils, canned, rinsed, drained
1 can(s), (1x400g can)
fresh flat-leaf parsley
2 tbs, coarsely chopped
1 tbs, coarsely chopped
99% fat-free plain yoghurt
- Bring a small saucepan of water to the boil over medium-high heat. Reduce heat to a simmer. Using a slotted spoon, lower eggs into water and simmer for 10-11 minutes for hard boiled eggs. Drain the hot water and run egg under cold water until cool enough to handle. Peel and cut into halves.
- Meanwhile, cook broccoli and beans in a medium saucepan of boiling water for 2 minutes or until just tender. Drain. Refresh under cold running water. Drain.
- Combine lentils, parsley, chives, broccoli and beans in a large bowl. Whisk tahini, honey, yoghurt, juice and 2 teaspoons warm water in a small bowl until combined. Season dressing with salt and pepper.
- Top lentil salad with egg. Drizzle with tahini dressing and sprinkle with pepper to serve.