Using a medium size frying pan, heat up a tbsp of olive oil. Fry the cavolo nero/chard for about 5 minutes, stirring occasionally.
In a large mixing bowl, season the cous-cous with salt, pepper and lemon juice. Transfer onto two large plates or bowls.
Top the cous-cous with cavolo nero, diced beetroots, pumpkin seeds and finally, soft-boiled eggs and cress.
If you’re after a richer meal use the mustard dressing. Mix all the ingredients together and spoon over the salad.