Step 1 Preheat oven to 180°C and line a large baking tray with baking paper. Arrange sweet potato in a single layer on prepared tray and spray with oil. Roast for 25 minutes, or until golden and tender. Set aside to cool.
Step 2 Meanwhile, blanch beans in a saucepan of boiling water for 1–2 minutes until bright green and tender-crisp. Refresh under cold, running water, drain.
Step 3 Place sweet potato, beans, tomatoes, lentils and avocado into a large bowl. Whisk together olive oil, vinegar and honey. Add to salad and toss to combine.
Step 4 Place eggs into a saucepan of cold water, bring to boil. Reduce heat and simmer for 4 minutes (for soft boiled). Drain, remove shells. Divide salad between 4 plates, and top each with 2 eggs.