Boiled egg and sprout salad

• Eggs2
• Moong sprouts · rinsed100 g
• Cucumber · diced1/2
• Tomato · diced1 small
• Onion · finely chopped1/2 small
• Lemon juice1 tbsp
• Chaat masala1/2 tsp
• Black pepper1/4 tsp
• Saltto taste
• Coriander leaves · chopped1 tbsp

Method

1. 1

   Boil the eggs in a pan of water for 10 minutes from the first boil. Cool in cold water, peel and chop.

2. 2

   While the eggs boil, steam the sprouts over the same pan in a sieve for 3 minutes, or use them raw if you prefer them crunchy.

3. 3

   Toss the sprouts with cucumber, tomato, onion, lemon, chaat masala, pepper and salt. Top with the eggs and coriander.

Tips

• Boil 6 eggs at once and keep them in the shell in the fridge for 3 quick meals.
• Add 1 tsp olive oil if you want it richer; it adds 45 kcal.

Swaps

• No sprouts? Use 100 g boiled chana or black chana.

Storage

Keep the eggs and salad separate in the fridge for 1 day; assemble before eating.