Infuse Infuse 4 June 2018 | Page 37

Directions -
1. Preheat oven to 180°C (fan-forced).
Bring 2 cups (500ml) water to the boil in a
medium saucepan over high heat. Add lentils.
Reduce heat and simmer, covered, for 15-20
minutes or until lentils are tender but still retain
their shape. Drain.
2. Meanwhile, place broccolini in a large
steamer basket over a saucepan of
simmering water and steam, covered, for
1-2 minutes or until just tender. Cut into
bite-sized pieces.
3. Cut avocado in half and remove the
stone. Scoop out flesh and cut into 1cm
pieces. Reserve avocado shells.
4. Crack eggs into reserved avocado
shells and bake in oven for 4-6 minutes or
until cooked to your liking. Spread pepitas
on a small tray and bake with eggs for
2-3 minutes.
5. Meanwhile, whisk Cobram Estate Extra
Virgin Olive Oil, juice, honey and mustard
in a large bowl. Add lentils, broccolini,
spinach and avocado and gently toss
until combined. Season with salt and
pepper. Top lentil mixture with baked
eggs. Sprinkle with chives to serve.
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© Dietitian Connection
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Infuse | June 2018