Lentil, Beetroot & Stuffed Pepper Salad
Place eggs in a small saucepan; cover with cold water. Bring to the boil over moderately high heat, stirring (this helps to centre the egg yolks). Boil for 8 minutes. Drain; refresh under cold water. Peel; cut into quarters.
Combine lentils, beetroot, peppers, rocket, carrot and pecans in a large bowl.
Whisk vinegar, oil and mustard in a small bowl. Season.
Add dressing to lentil mixture; toss to combine. Serve topped with egg.
1916kJ; 24g fat (8g sat); 21g protein; 34g carbohydrate; 9g fibre
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