• 2 large eggs Egg, whole, boiled
• 40g kale Kale, raw
• 60g carrots Carrots, raw
• 60g cherry tomatoes Cherry Tomatoes
• 25g ½ slice sourdough, cubed & toasted Sourdough Bread
• 7g honey Honey
• 7g mustard Mustard, Dijon
• 5g olive oil Olive Oil

1. 1

   Lower the eggs into boiling water and cook for 6½ minutes, then cool in cold water and peel.

2. 2

   Whisk together the honey-mustard dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the kale leaves, carrot and cherry tomatoes with half the dressing.

4. 4

   Top with the soft-boiled egg and croutons, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.