Asparagus and Lentil Paysanne Salad

Ingredients (Serves 2)

• 1 potato (110g)
• 4 green asparagus spears (64g)
• 4 small cherry tomatoes (36g), halved
• 1/2 pack baby leaf greens (25g)
• 1 egg (51g)
• 50g block bacon, cut into 6mm slices
• Salad oil, as needed
• 1 pack Salad Club Lentils & Chickpeas (50g)
• 
  Kewpie Paysanne Salad Dressing, to taste

Instructions

1. Peel and cut the potato into bite-sized chunks. Soak briefly in water, then place still wet into a heatproof container. Cover loosely with plastic wrap and microwave (600W) for about 3 minutes. Meanwhile, peel the lower half of the asparagus stalks and cut them in half.
2. Heat a frying pan with a little oil, add the potato, asparagus, and bacon, and cook until browned on both sides.
3. In the same pan, add more oil and crack in the egg. Fry uncovered over low heat for 3–5 minutes until the yolk reaches your preferred doneness.
4. Arrange the baby leaves on a serving plate. Add the cooked ingredients, cherry tomatoes, and the lentils & chickpeas. Top with the fried egg and drizzle with dressing.

Recipe Notes

• Adjust microwave and cooking times based on your appliance and preferences.