This is a great twist on a salad, and it’s packed with a lot of flavour and crunch.
If you want to improve on this recipe and for a more substantial meal you can add some shredded poached chicken. It serves 2.
100 g sesame noodles, cooked according to the packet instructions
dash of vinegar
2 very fresh medium eggs
100 g tinned
beluga lentils, drained and rinsed
30 g kale, blanched
60 g tenderstem
60 g red cabbage, thinly sliced
100 g butternut squash, roasted and thinly sliced
1 avocado, thinly sliced
sesame seeds, to serve
3 tbsp tahini
juice of ½ lemon
3–4 tbsp warm water
To make the dressing, combine all of the ingredients, adding a little more water if necessary, until it is a thick but pourable liquid.
Add a small dash of vinegar to a pan of steadily simmering water. Crack the eggs individually into a ramekin or cup.
Using a whisk, create a gentle whirlpool in the water to help the egg white wrap around the yolk.
Slowly tip the first egg into the water. Cook for 3 minutes.
Remove with a slotted spoon, cutting off any wispy edges using the edge of the spoon. Drain on kitchen paper. Repeat with the second egg.
On 2 plates, arrange the lentils, all of the prepared vegetables, the noodles and the poached eggs, then drizzle with the dressing and sprinkle with sesame seeds.
Recipe from the book Pimp My Noodles by Kathy Kordalis.