Giant cous-cous salad with soft boiled eggs, beetroots and greens
Serves: 2
Prep time: 10 mins
Cook time: 10 mins
Ingredients
· 150g giant cous-cous, cooked according 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.
