This lentil and egg salad is an ideal evening meal for a morning workout fitness regime, getting you a healthy dose of fats, clean protein, and carbs from low starch legumes. Combining the punch of a fiery hot sauce with the sweetness of raisins, apricots and peppers, this is a salad that delivers a mountain of flavours that will leave you happy and full.

Ingredients

Servings: 1
Macros: 560 kcal, 21g fat, 52g carbs, 19g fibre, 31g protein

  • 120g  Puy lentils (cooked and drained)
  • 100g  Haricot beans (cooked and drained)
  • 100g  Bell pepper (sliced)
  • 100g  Cherry tomatoes
  • 50g  Apricot (diced)
  • 15g  Raisins
  • 2  Eggs
  • 10ml  Olive Oil
  • Handful of spinach
  • Splash of hot sauce
  • Salt, pepper, mixed herbs and garlic granules to season

Method

  1. Chuck the spinach, tomatoes, peppers, lentils, beans and raisins into your salad bowl. Toss with the oil, seasoning, hot sauce and a squeeze of fresh lemon or lime.
  2. Poach the 2 eggs for just long enough that the yolks are between runny and sticky (takes a certain amount of trial and error). I used a couple of silicone poaching pouches to get that funky dome shape.
  3. Speckle the eggs with a little salt and pepper then whack them on top of your salad.
  4. Time to tuck in while the eggs are still warm.