Lentil, broccoli and egg salad with tahini dressing
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
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.
Ingredients
Egg(s)
2 medium
Broccoli
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
Tahini
2 tsp
Honey
½ tsp
99% fat-free, plain or natural yoghurt, unsweetened
2 tbs
Lemon juice
1 tbs
Instructions
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.
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