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.

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