Lentil and avocado salad with soft-boiled eggs

Serves: 4
Time to make: 20 mins

Total cost: $ 20.92 / $ 5.23 per serve

(at time of publication)

Lentil and avocado salad with soft-boiled eggs

Ingredients
Nutrition Info.(per serve)

600g kumara, peeled, cut in 2cm-dice
oil spray
200g green beans, trimmed
250g cherry tomatoes, halved
2 x 400g cans lentils, drained, rinsed
1/2 ripe avocado, peeled, diced
1 tablespoon olive oil
1 1/2 tablespoons red wine vinegar
2 teaspoons liquid honey
8 eggs

Nutrition Info

Kilojoules 2140kJ
Calories 511cal
Protein 25g
Total fat 18g
Saturated fat 3g
Carbohydrates 65g
Sugars 13g
Dietary fibre 11g
Sodium 570mg
Calcium 120mg
Iron 6mg

Instructions

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.

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Photographer: Mark O'Meara

First published: Mar 2013