Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2109 / 504
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil lentils
Bring a pot of water to a boil. Once boiling, add the green lentils and stockcube and cook for 20-25 min or until tender. Drain once tender. Spread the lentils out over a plate to cool.
2 Make dressing
Meanwhile, peel the shallots and slice them into thin rings. In a bowl, combine the shallots with 2/3/4 Tbsp of lemon juice, the honey, olive oil, salt and pepper. Set aside for 20 min.
3 Prep salad
Rinse the kale leaves and tear them directly into a bowl. Discard the hard stem. Toast the pecannuts and the seed mix in a hot, dry pan for 2-3 min until lightly browned. Roughly chop the toasted pecannuts. Roughly chop the cranberries. Grate the Parmesan.
4 Fry eggs
Heat a pan with a drizzle of oil over a medium heat. Once hot, crack the eggs into the pan and fry for 2-4 min or until done to your liking. For a set egg yolk, cover the pan with a lid. Season with salt.
Massage the kale for 30 seconds. Add the cooked and drained greenlentils, the toasted pecan nuts and seed mix, chopped cranberries and grated Parmesan. Just before serving, add the shallots along with their marinade and toss well.
Divide the salad among plates and top with the fried eggs.