2. Bring a medium saucepan of water to the boil. Add eggs and cook for 6-7 minutes.
3. Combine lime zest and juice, 1/2 crushed garlic clove, 1/4 tsp chilli flakes (optional), 1/3 cup olive oil, 1/4 cup red wine vinegar and 1/2 tsp honey in a small bowl. Season to taste with salt and pepper. Set aside.
4. Peel and halve the eggs. Set aside.
Trim and slice radishes. Finely chop coriander (reserve half for garnish). Toss with shredded beetroot, lentils, broccoli and dressing.
5. Divide lentil salad between plates and top with eggs. Garnish with remaining coriander to serve.
Eggs can also be poached or pan fried if preferred.
garlic 1/2 clove
radishes 1/3 bunch
coriander 1/2 bunch
Shredded beetroot 1 tub (200g)
From your pantry:
olive oil, salt, pepper, chilli flakes, red wine vinegar, honey