Corn and kale salad with chilli and miso dressing

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 3
Dietary: Dairy-free Gluten-free Healthy Vegetarian

Unlock the potential of those dusty tins at the back of your cupboard with this hearty lentil, chickpea, sweetcorn and kale salad tossed in a chilli-miso dressing and topped with sesame eggs. Your meal prep lunch will be the envy of the office!

Each serving provides 616 kcal, 27.7g protein, 36.2g carbohydrate (of which 8.7g sugars), 37.1g fat (of which 6.4g saturates), 12.2g fibre and 1.68g salt.

By Craig Morrison

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Ingredients

For the sesame eggs

3 free-range eggs
3 tbsp white sesame seeds
1 tbsp black sesame seeds
flaky sea salt

For the salad

1 large handful kale, woody stems removed and leaves roughly torn
1 tsp extra virgin olive oil
400g tin lentils, drained and rinsed
400g tin chickpeas, drained and rinsed
200g tin sweetcorn, drained
large handful fresh coriander, roughly chopped
pinch salt

For the chilli-miso dressing

3 tbsp white miso
2 tbsp rice vinegar
2 tsp chilli flakes
3 tbsp sesame oil
1½ tbsp maple syrup

To serve

crispy chilli oil, to taste

Recipe tips

How-to videos

Method

Bring a small saucepan of water to the boil. Carefully lower in the eggs and cook for 7 minutes. Transfer immediately to a bowl of iced water and leave for 5 minutes. Peel and set aside (unless you are meal prepping in which case they are best refrigerated in their shells until the day you want to eat them).
Put the kale in a large bowl with the olive oil and a pinch of salt. Massage firmly with your hands for 1–2 minutes, until softened and darkened.
Add the lentils, chickpeas and sweetcorn to the kale.
To make the chilli-miso dressing, whisk the miso, rice vinegar, chilli flakes, sesame oil and maple syrup together in a small bowl until smooth.
Pour the dressing over the salad and toss well to combine. Fold through the coriander.
Mix the white and black sesame seeds together on a small plate. Halve the eggs and press the cut side firmly into the sesame seeds and finish with flaky sea salt.
Divide the salad between containers or serving bowls. Top with the sesame eggs, cut-side up, and drizzle with crispy chilli oil.

Recipe tips

To store, keep the salad in the fridge for up to 4 days. Store the eggs separately in the fridge and peel and slice them when ready to eat. Kale is a hardy leaf, so it won’t wilt too much if dressed ahead.