Egg & Puy lentil salad with tamari & watercress

Egg & Puy lentil salad with tamari & watercress

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 35 mins plus optional overnight soaking

Easy

Serves 2
We've put together the ultimate healthy recipe to ease the symptoms of menopause, packed with calcium, folate and iron

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal411
  • fat18g
  • saturates3g
  • carbs30g
  • sugars11g
  • fibre12g
  • protein26g
  • salt1.6g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 75g dried Puy lentils
  • 175g cauliflower florets, broken into smaller pieces
  • 1 tbsp rapeseed oil, plus a drizzle
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large carrot, chopped into small pieces
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, chopped into small pieces
  • 2 garlic cloves
  • 3 omega-3 enriched eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tbsp wheat-free tamari
    Tamari

    Tamari

    tam-aree

    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 10 cherry tomatoes, halved
  • 4 spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 generous handfuls watercress, large stems removed
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  1. If you want to activate the lentils (see tip below), do this the night, or up to 8 hrs, before eating. Pour water over them and leave to soak at room temperature. Drain and rinse.

  2. When ready to eat, heat oven to 220C/ 200C fan/gas 7. Toss the cauliflower with a drizzle of the oil, then roast for 20 mins on a parchment-lined baking tray until tender and tinged with gold round the edges.

  3. Meanwhile, put the drained lentils in a pan with the carrot and celery. Pour in water to cover, put on a lid and boil for 20 mins until the lentils are tender. Check before they are ready in case they are boiling dry and, if necessary, top up with a little more water.

  4. While they are cooking, finely grate the garlic and set aside in a large bowl. Boil the eggs for 6 mins, this will give you eggs with a soft yolk. When they are ready, plunge into cold water, then shell.

  5. Mix the tamari and oil into the garlic to make a dressing. Check the lentils and drain, if necessary, then toss in the bowl with the dressing, tomatoes, spring onions and watercress. Pile onto plates and top with the eggs, adding any remaining dressing from the bowl over the top.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Emma765
10th Sep, 2017
5.05
Satisfying lunch lots of flavour and filling too. Good to pack up to take to work
dubbodentistcare
14th Apr, 2016
Yummy.. and healthy food.. Thanks to share. http://narromineshiredentalsurgery.com.au/services/
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.