The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 1 tsp sesame seeds (Sesame)
-
15ml hot honey
- 1 unwaxed lime
-
230g black beans
- 1 shallot
-
1 tbsp white miso paste (Soya)
-
80g Kale (whole leaf)
- 1 tsp turmeric (use half)
-
30g smooth peanut butter (Peanuts, Nuts)
- 90g Tenderstem broccoli
- 1 garlic clove
- 4 baby potatoes
- 2 egg (Eggs)
Sesame, Soya, Peanuts, Eggs
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 101Kcal | 487Kcal |
| 421kJ | 2038kJ | |
| Fat | 4.4g | 21g |
| of which saturates | 0.7g | 3.5g |
| Carbohydrates | 12g | 58g |
| of which sugars | 2.6g | 13g |
| Protein | 5.1g | 25g |
| Salt | 0.13g | 0.63g |
| Fibre | 3.1g | 15g |
Ingredients
Ingredients
- 1 tsp sesame seeds (use half) (Sesame)
- 1 shallot (use half)
- 1 garlic clove (use half)
-
15ml hot honey (use half)
-
1 tbsp white miso paste (use half) (Soya)
- 1 unwaxed lime (use half)
-
30g smooth peanut butter (use half) (Peanuts, Nuts)
-
230g black beans (use half)
- 2 egg (Eggs)
-
80g Kale (whole leaf) (use half)
- 90g Tenderstem broccoli (use half)
- 1 tsp turmeric (use a quarter)
- 4 baby potatoes
Sesame, Soya, Peanuts, Eggs
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 97Kcal | 585Kcal |
| 405kJ | 2449kJ | |
| Fat | 3.5g | 21g |
| of which saturates | 0.7g | 4.0g |
| Carbohydrates | 12g | 74g |
| of which sugars | 2.3g | 14g |
| Protein | 5.4g | 33g |
| Salt | 0.14g | 0.85g |
| Fibre | 2.7g | 16g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large bowl, a sieve, a measuring jug & a grater
Get started
- Trim and cut the broccoli into thirds. Quarter the potato. Add the potato to the lined baking tray with the half pack of turmeric, 1 tsp oil, a pinch of salt and pepper. Roast for 15-20 mins / air fryer 10-12 mins
- After 15-20 mins / air fryer 10-12, add the broccoli to the potato tray and roast for a further 10-15 mins / air fryer 5-7 mins, until the veg is soft and golden
Pickle & make the dressing
- Peel the shallot, keeping it whole, then thinly slice into rings. Halve the lime. Finely grate the garlic
- Add the shallot, the juice of half the lime and a pinch of salt to the large bowl. Toss to combine, then set aside to pickle
- In the measuring jug, combine the peanut butter with 50ml hot water (25ml for 1 person). Mix to form a smooth paste, then add the juice from the remaining lime, hot honey, miso and garlic. Mix well and season to taste
Prep the rest
- Rinse the kale leaves, then strip from the stalks and cut into bite-sized pieces. Drain and rinse the beans
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the kale and cook for 1-2 mins, until golden. Season with salt and pepper. Add 1 tbsp water (1/2 tbsp water) and steam for 2-3 mins, until soft. Add the beans and kale to the large bowl
Fry the eggs & bring it together
- Reheat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, crack in the eggs and cook for 3-4 mins, until the white has set, the yolk is runny and the bottom is crispy
- When ready, add the roast potato, tenderstem and three-quarters of the peanut dressing to the large bowl and toss to combine. Season to taste
Plate up
- Share the salad between plates, topped with the crispy fried egg. Drizzle with the remaining peanut dressing and sprinkle with the sesame seeds to finish
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