Giant cous-cous salad with soft boiled eggs, beetroots and greens
- Serves: 2
- Prep: 10 mins
- Cook: 10 mins
- 150g giant cous-cous, cooked according to instructions on packaging
- 1/2 lemon juiced
- Olive oil
- 2 beetroots, cooked, diced
- 80g of chard/cavolo nero, stems removed, roughly chopped
- 40g pumpkin seeds, toasted
- Cress or rocket leaves
- 2 Large British Lion eggs, soft boiled
- 2 tbsp creme fraiche
- 1 tbsp whole grain mustard
- On a medium size frying pan heat up a tablespoon of olive oil. Fry the cavolo nero/chard for about 5 minutes, stirring occasionally.
- In a large mixing bowl, season the cous-cous with salt, pepper and lemon juice. Transfer onto two large plates or bowls.
- Top the cous-cous with cavolo nero, diced beetroots, pumpkin seeds and finally soft-boiled eggs and cress.
- If you’re after a richer meal use the mustard dressing. Mix all the ingredients together and spoon over the salad.
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