EGG AND LENTIL SALAD
PREP TIME: 20 MINS
(+ OVERNIGHT SOAKING)
COOK TIME: 25 MINS
SERVES 2 (AS A MAIN)75g dried puy lentils
175g cauliflower florets,
broken into smaller pieces
1 Tbsp olive oil
1 large carrot, chopped
2 sticks celery, chopped
2 cloves garlic
3 x 60g eggs
1 Tbsp salt-reduced soy sauce
or gluten-free soy sauce
10 cherry tomatoes, halved
4 green shallots, finely sliced
2 generous handfuls
watercress, picked1 To activate lentils (see tip,
opposite), do this the night
before, or up to 8 hours before
eating. Pour water over them
and leave them to soak at room
temperature. Drain and rinse.
2 When ready to eat, preheat
oven to 200°C (fan-forced). Line
a roasting pan with baking paper.
Toss cauliflower and 1 tsp oil. Add
to pan. Roast for 20 minutes or
until tender and light golden
brown around edges.
3 Meanwhile, put drained lentils
in a medium saucepan with carrotand celery. Pour in enough
water to cover. Cover and bring
to the boil over high heat. Reduce
heat to medium-low and cook,
covered, for 20 minutes or until
lentils are tender. Check before
they are ready, just in case they
are boiling dry and, if necessary,
top them up with a little
more water.
4 Meanwhile, finely grate
garlic and set aside in a large
bowl. Add eggs to a medium
saucepan of simmering water.
Cook for 5 minutes. Drain
and plunge into cold water
to cool. Peel eggs.
5 Whisk soy sauce and
remaining oil into garlic to make
a dressing. Check lentils and drain,
if necessary, then toss in the bowl
with dressing, tomatoes, shallots,
watercress and cauliflower.
Pile onto a serving platter
and top with eggs, drizzling
any remaining dressing from
the bowl across the top. Serve. ■Every ingredient in this simple salad packs
a powerful nutritional and health punch
Action
packed
How our
food works
for you
see page 90NUTRITION INFO
PER SERVE 1670kJ,
protein 25g, total
fat 18g (sat. fat 3g),
carbs 27g, fibre
13g, sodium 602mg- Carb exchanges 2
- GI estimate low
- Gluten-free option
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ADDITIONAL^ INFORMATION^ALISON^ROBERTS,^SHANNON^LAVERY(DIETITIAN)A good source
of carotenoids,
which help
to prevent the
oxidative damage
associated with
ageing.CARROTS
Rich in compounds
called coumarins
that help to lower
blood pressure,
maintain the body’s
water balance and
reduce the risk
of blood clots.CELERY
Rich in energising iron
and molybdenum,
lentils also supply
B vitamins, which
help to regulate
the nervous system
and manage
hormone levels.PUY LENTILS
Rich in
antioxidants and
stable at high
temperatures,
this is a heart-
friendly oil.OLIVE OIL
main