Ingredients
- —100 g kale or finely chopped Brussels sprouts
- —1 egg, soft or medium boiled
- —1 teaspoon olive oil
- —1 teaspoon lemon zest
- —Juice of 1/4 lemon
- —Salt and pepper to taste
- —80 g hummus
- —1 tablespoon water to thin the hummus
- —1 tablespoon seed mix
- —Pinch of paprika powder
Instructions
Mix the kale with olive oil, lemon juice, lemon zest, salt, and pepper.
Massage the kale gently for 1 minute. - Boil the egg for 6–8 minutes depending on your preferred firmness.
Toast the seeds briefly in a dry pan with a splash of water.
Mix the hummus with the water and spread it over a serving plate.
Layer the kale on top and place the egg over it.
Sprinkle with the toasted seeds.
Serving Tip
Spread the hummus generously across the plate so the salad sits on top like a luxurious bowl.
Storage Tip
Store the kale and hummus separately for the best texture.
RECIPE_ID: a1e99e40...
LAST_UPDATE: 2/18/2026