Kale Salad With Avocado & Boiled Egg

Cook the British Lion eggs first. Bring a saucepan of water to a boil and carefully drop 4 eggs in. Boil for 5-6 minutes, if the eggs are big. Transfer the eggs into a bowl and cover them with ice cold water to stop the cooking process. Peel and halve each egg and leave to one side.

Heat up the rapeseed oil in a big saucepan or a pot over a high heat. Put the kale in and continuously stir to fry the kale until slightly wilted. This shouldn’t take more then 2 minutes.

Add the chilli, garlic and ginger and stir again for another minute. Take the pan off the heat and transfer the kale into a serving bowl.

Prepare the dressing. In a small bowl, whisk the olive oil, lemon juice and maple syrup together. Season with salt and pepper and whisk again.

Spread the radishes, broad beans and avocado over the top of the kale and drizzle with the dressing. Put the eggs on top of the salad and sprinkle with the mixed seeds or nuts.