Place the eggs in a saucepan and cover with room temperature water. Bring to the boil and boil for exactly 3 minutes. Immediately drain and tip the eggs into a bowl filled with iced water. Allow to cool.

Halve and wash the radicchio and slice into wide slices, keeping the core intact in each slice if possible. Thinly shave the brussels and radishes. Chop the kale. In a large salad bowl, toss the radicchio, brussels, radishes, kale, rocket and parsley.

Drizzle the lemon juice and olive oil over the salad. Season well to taste. Slice the avocado and toss through the salad. Peel the eggs and break each egg onto the salad. Season once again before serving.