- 75g dried puy lentils
- 175g cauliflower florets, broken into smaller pieces
- 1 tbsp rapeseed oil, plus a drizzle
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large carrot, chopped into small pieces
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
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 1 tbsp wheat-free tamari
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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 generous handfuls watercress, large stems removed
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
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.
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.
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.
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.
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.
Why activate?Pre-soaking dried beans and pulses, including lentils, makes them easier to digest. It activates enzymes that neutrlaise naturally occuring toxins and anti-nutirents such as phytic acid, which interfere with the absorption of minerals such as iron, calcium, magnesium and zinc.