Spring Salad with Eggs, Bacon, Asparagus & Lentils



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I created this recipe for @kentmums as part of their ‘Special Eggs’ Campaign. Throughout April they will be showcasing businesses and talents across Kent. Take a look, they have some fantastic small businesses on there, all run by talented mums.

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A gorgeous spring salad all prepared in under 15 minutes. Fantastic along side an Easter buffet or on its own as a simple lunch.

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Serves 4

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INGREDIENTS

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8 eggs - boiled gently for 6-7 minutes to ensure a soft yolk

200g - lardons or pancetta

1 bag salad leaves (mine came with edible flowers)

12 asparagus spears - washed, halved and steamed for 2 minutes

1 pouch of precooked puy lentils

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Dressing

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1 clove garlic - crushed

1 teaspoon Dijon mmustard

1 teaspoon honey

1.5 tablespoons apple cider vinegar

3 tablespoons olive oil

Salt & Pepper

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METHOD

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Shake all of the dressing ingredients in a jar and set aside so the flavours infuse.

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Gently boil the eggs for 6-7 minutes. Plunge into cold water. When cool, peel and cut lengthways.

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Pan fry the bacon until golden and the fat has rendered out.

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Steam the asparagus for 2 minutes.

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Assemble the salad ingredients in a large bowl or platter. Scatter the lardons and drizzle the dressing.