LENTIL & BEAN SALAD WITH POACHED EGG

THIS FABULOUS SALAD IS PACKED WITH ANTIOXIDANTS, IRON & CALCIUM

SERVES 4 In a saucepan, add 150g beluga lentils, 1 sprig thyme, 1 halved celery stick and 3 garlic cloves. Pour over 4 cups water. Bring to boil. Simmer 20 mins until tender. Drain lentils (remove thyme, celery and garlic). Place lentils in a large bowl. Stir in 750g blanched and peeled frozen broad beans, 200g blanched French beans, 250g halved ripe tomatoes and a bunch of finely sliced spring onions. Season with black pepper. Drizzle with 4 tbsp olive oil and 3 tbsp balsamic vinegar. Poach 4 eggs. Remove with a slotted spoon and drain on kitchen paper. Divide 100g baby Swiss chard among 4 plates and spoon lentil mixture over. Top with an egg.