100g Thin-stemmed Broccoli Spears
1 Medium Egg
2 tsp White Miso Paste
1 Lime, Juiced
125g Cooked Quinoa
70g Frozen Peas, Defrosted
3 Radishes, Thinly Sliced
½ tbsp Sesame Seeds
1 tbsp rapeseed oil


  1. Bring a pan of water to the boil. Add the broccoli and cook for 3 mins, then lift out with a slotted spoon and leave to cool.
  2. Lower the egg into the water and gently simmer for 6 mins. Drain and set in a bowl of cold water to cool.
  3. Whisk the miso and lime juice in a small bowl, then toss with the quinoa, peas, radishes and cooked broccoli.
  4. Tip the salad into your lunchbox or an airtight container.
  5. Peel the egg, slice in half and arrange on top of the quinoa, then sprinkle with the sesame seeds.