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
Pulled ham, kale & lentil salad with fried egg
  • Ready in: 20 mins
  • Serves: 4
  • Price: £1.71 per serving

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

Nutritional Info
Each 260g serving contains
  • Energy 1349KJ 322KCAL
  • Fat med
  • Saturates low
  • Sugars low
  • Salt med
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 519kJ/124kcal.
  • 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
  • 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.