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Photo of Lentil, broccoli and egg salad with tahini dressing by WW

Lentil, broccoli and egg salad with tahini dressing

Total Time
20 min
10 min
10 min
The combination of eggs and lentils makes this dish a protein powerhouse. It’s also a flavour sensation with a drizzle of tahini, honey, yoghurt and lemon dressing.



2 medium


150 g, cut into florets

Green string beans

100 g, cut into 5cm lengths

Lentils, canned, rinsed, drained

1 400g can, (1x400g can)

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Fresh chives

1 tbs, coarsely chopped


2 tsp


½ tsp

99% fat-free, plain or natural yoghurt, unsweetened

2 tbs

Lemon juice

1 tbs


  1. 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.
  2. 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.
  3. 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.
  4. Top lentil salad with egg. Drizzle with tahini dressing and sprinkle with pepper to serve.


TIP: Store leftovers in an airtight container in the fridge for up to 2 days. Keep dressing in a separate container.