Giant cous-cous salad with soft boiled eggs, beetroots and greens
- Serves: 2
- Prep: 10 mins
- Cook: 10 mins
Ingredients
150g giant cous-cous, cooked according to instructions on packaging
1/2 lemon juiced
Salt
Pepper
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
Method
- 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.
Calories | Carbs | Protein | Fat | Saturates | Salt |
---|---|---|---|---|---|
503 | 49.3g | 18.6g | 26.9g | 7.6g | 1.0g |
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