Pulled-ham-kale-and-lentil-salad-with-fried-egg

Pulled ham, kale & lentil salad with fried egg

It’s ham and eggs – but not as you know it. This delicious, sunny-side-up salad is perfect for feeding a hungry horde

By , 07 July 2016

(4 votes)

Pulled ham, kale & lentil salad with fried egg
  • 20 Mins

  • Serves: 4

Forget sad, wilted leaves – these big, bold combos deliver main-meal salads the family will love.

Nutritional Info
Each 260g serving contains
  • Energy

    1347KJ

    322KCAL

    16%
  • Fat

    16.9g

    med

    24%
  • Saturates

    3.6g

    low

    18%
  • Sugars

    2.6g

    low

    3%
  • Salt

    1.04g

    med

    17%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 518kJ/124kcal.
Ingredients
  • 3tbsp olive oil
  • 1tbsp cider vinegar
  • 1tsp English mustard
  • 200g bag Grower’s Selection British Unwashed Sliced Curly Kale, washed
  • 250g bag Good & Balanced Green Lentils
  • 25g parsley (stems removed), roughly torn
  • 100g frozen peas, defrosted
  • 1 small red onion, finely sliced
  • 120g Chosen by you Pulled Ham
  • 4 eggs
Method
  • To make the dressing, put 2tbsp of the oil, the vinegar and mustard in a bowl and whisk with a fork. Set aside.

  • Blanch the kale in boiling water for 45 secs. Refresh under cold water and pat dry with kitchen towel.

  • In a large bowl, combine the kale, green lentils, parsley, peas, red onion and pulled ham. Pour over the dressing and toss together. Divide the salad between 4 plates.

  • Heat the remaining 1tbsp oil in a large nonstick frying pan. Break the eggs into the pan and fry for 3-4 mins until the white is cooked. Top each salad with an egg, sprinkle with black pepper and serve straight away.