Giant cous-cous salad with soft boiled eggs, beetroots and greens

By Editor1SYS | May 11, 2020 0 Comments

Serves: 2

Prep time: 10 mins

Cook time: 10 mins  

Ingredients

• 150g giant cous-cous, cooked accordingly to instructions on packaging
• ½ lemon, juiced
• Salt
• Pepper
• Olive oil
• 2 beetroots, cooked, diced
• 80 g of chard/cavolo nero, stems removed, roughly chopped
• 40g pumpkin seeds, toasted
• Cress or Rocket leaves
• 2 large British Lion eggs, soft-boiled

Dressing (optional):

• 2 tbsp crème fraiche
• 1 tbsp whole grain mustard
• ½ lemon, juiced

Method

1. On a medium size frying pan heat up a tablespoon of olive oil. Fry the cavolo nero/chard for about 5 minutes, stirring occasionally.
2. In a large mixing bowl, season the cous-cous with salt, pepper and lemon juice. Transfer onto two large plates or bowls.
3. Top the cous-cous with cavolo nero, diced beetroots, pumpkin seeds and finally soft-boiled eggs and cress.
4. If you’re after a richer meal use the mustard dressing. Mix all the ingredients together and spoon over the salad.

Without dressing

*ENERGY (kcals)	PROTEIN (g)	TOTAL FAT (g)	SAT. FAT (g)	CARBS (g)	Salt (g)
435	17.6	20.1	3.5	48.5	0.7

With dressing

*ENERGY (kcals)	PROTEIN (g)	TOTAL FAT (g)	SAT. FAT (g)	CARBS (g)	Salt (g)
503	18.6	26.9	7.6	49.3	1

Please credit: www.eggrecipes.co.uk

For more information please call the British Egg Information Service on 020 7052 8899