Mix the dressing ingredients together.
Boil the eggs. Place the leaves on a plate. Mix the beetroot, peppers and lentils and place on the leaves. Cut the egg into halves and place on the beetroot mix with the walnuts
Top with the dressing and serve immediately. Toast the rye bread and add the topping of your choice.
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If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.