Lentil and avocado salad with soft-boiled eggs

1 Preheat oven to 200°C and line a large baking tray with baking paper. Steam kumara, covered, in microwave for 6 minutes until tender. Remove and arrange kumara in a single layer on prepared tray and spray with oil. Roast for 8 minutes or until golden and tender. Set aside to cool.

2 Meanwhile, microwave beans for 1-2 minutes until bright green and tender-crisp. Refresh under cold, running water. Drain.

3 Place kumara, beans, tomatoes, lentils and avocado in a large bowl. Whisk together olive oil, vinegar and honey. Add to salad and toss to combine.

4 Place eggs in a saucepan of cold water and bring to the boil. Reduce heat and simmer for 4 minutes (for soft-boiled). Drain then remove shells. Divide salad among 4 plates and top each with 2 eggs.