Packed with fibre and green goodness, this salad is great for the gut microbiome.
Serves 4 | Preparation time: 20 minutes | Cook time: 15 minutes | Fibre: 32g per serve
8 large free-range eggs
2 heads broccoli, cut into small florets
2 cups (200g) frozen edamame (or frozen peas)
2 tablespoons pumpkin seeds (pepitas)
1 tablespoon sunflower seeds
1 tablespoon flaxseeds
3 cups (360g) cooked white quinoa
600g cooked cannellini beans or drained and rinsed tinned cannellini beans
1 baby cos lettuce, chopped
4 cups (60g) cavolo nero
1 zucchini, shredded
Golden tahini dressing
2 tablespoons unhulled tahini
2 teaspoons extra-virgin olive oil
1⁄4 teaspoon ground turmeric
Juice of 1⁄2 lemon
1. Half-fill a large saucepan with water and bring to the boil over medium-high heat. Add the eggs and cook for exactly 7 minutes, then remove with a slotted spoon and plunge into cold water to stop them cooking. When cool enough to handle, peel the eggs and cut them in half lengthways.
2. Add the broccoli and edamame to the boiling water and cook for 2 minutes. Drain, then refresh under cold water.
3. Meanwhile, to make the golden tahini dressing, mix together all the ingredients in a small bowl. Stir in 2-4 tablespoons warm water to thin the dressing to your preferred consistency. (Don’t use cold water as it will make the tahini seize up.)
4. Heat a large frying pan over medium heat and toast the pumpkin seeds, sunflower seeds and flaxseeds, tossing, for 3-4 minutes until nicely golden.
5. Place the cooked quinoa, cannellini beans, broccoli, edamame, cos lettuce, cavolo nero and zucchini in a large bowl and gently toss together.
6. Divide the salad among four bowls, top with the egg halves and sprinkle over the toasted seeds. Drizzle with dressing and serve.