Lentil and avocado salad with soft-boiled eggs
- 600g kumarasweet-potatoX, peeled, cut in 2cm-dice
- spray oil
- 200g green beans, trimmed
- 250g cherry tomatoes, halved
- 2 x 400g cans lentils, drained, rinsed
- ½ ripe avocado, peeled, diced
- 1 tablespoon olive oil
- 1 ½ tablespoons red wine vinegar
- 2 teaspoons liquid honey
- 8 eggs
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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.
Nutrition Info (per serve)
Total fat 18g
–Saturated fat 3g
Dietary fibre 11g
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