Denise says:

  • This a tasty healthy mix of green vegetables, lentils and just cooked hard boiled eggs.
  • A good lunch box salad any time of the year or a delicious side dish for a buffet. To make it vegan, just omit the eggs and substitute with tofu pieces and use date syrup to replace the honey.
  • Preparation Time: 20 minutes
  • Cooking Time:  10 minutes
  • Serves:    4 people


  • 4 eggs
  • 200g tender stem  broccoli spears
  • 3 tablespoons mixed seeds – to include sunflower seeds, pumpkin and sesame seeds
  • 1 tablespoon honey
  • 1 tablespoon soya sauce
  • Dressing
  • 3 tablespoons olive oil
  • Juice 1 lemon
  • Salt and pepper
  • ~
  • 150g cooked green lentils
  • 60g baby kale or baby spinach leaves
  • 1 large avocado peeled and sliced
  • Basil leaves – to garnish


1) Put the eggs in a saucepan of cold water, bring to the boil and simmer for 6 minutes.  Cool under cold water, peel and cut in half. 2) Steam or boil the broccoli for 3-4 minutes under just cooked. Drain and refresh under cold water. 3) Combine the seeds, soya sauce and honey and set aside. 4) For the dressing, combine the olive oil and lemon juice and season, then set aside. 5) Mix the cooked lentils with kale, avocado, broccoli and the dressing. 6) Arrange the half eggs on top, then scatter over the seeds and basil leaves.