- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 400g can green lentils, rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 1 small red onion, thinly sliced
- 1 red pepper, finely chopped
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- handful rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Boil the eggs for 6 mins, then quickly cool under cold running water and peel off the shells. Tip the lentils into a bowl with the onion, red pepper and balsamic vinegar. Mix well.
Put the salad onto a serving dish, then pile the rocket on top. Drizzle with the oil, then halve the eggs and sit them on top of the salad.
Using dried lentils
Using dried lentils cuts the cost of this dish and, if you cook a whole pack, you can freeze whatever you don’t use for other dishes. Rinse a 500g pack green lentils under cold water. Put in a pan with plenty of cold water to cover (don’t add salt, as this will toughen them), then cook for 20-30 mins until tender. Drain and use as required.