Egg and Puy Lentil Salad

Ingredients

• 75g dried Puy lentils
• 175g cauliflower florets, broken into smaller pieces
• 1 tbsp rapeseed oil, plus a drizzle
• 1 large carrot, chopped into small pieces
• 2 celery sticks, chopped into small pieces
• 2 garlic cloves
• 3 eggs
• 1 tbsp tamari or soy sauce
• 10 cherry tomatoes, halved
• 4 spring onions, finely sliced
• 2 generous handfuls watercress, large stems removed
• 1 Soak the lentils in cold water for 8 hrs, or overnight.

Instructions

1. 1Drain the pre-soaked lentils and preheat the oven to 220C (200C fan or gas mark 7).
2. 2Coat the cauliflower pieces with a drizzle of rapeseed oil. Spread them on a parchment-lined baking tray and roast for 20 minutes until tender and golden at the edges.
3. 3Place the drained lentils in a saucepan along with the chopped carrot and celery. Add enough water to cover the ingredients, secure the lid, and boil for 20 minutes until the lentils soften.
4. 4Monitor the pan as the lentils cook to ensure they do not boil dry. Add a splash of extra water if needed.
5. 5Grate the garlic cloves into a large mixing bowl. In a separate pan, boil the eggs for 6 minutes for a soft yolk. Transfer the cooked eggs immediately to cold water, then peel them.
6. 6Stir the tamari and one tablespoon of rapeseed oil into the grated garlic to create the dressing.
7. 7Drain any excess liquid from the cooked lentils. Add the warm lentils, halved cherry tomatoes, sliced spring onions, and watercress to the large bowl and toss everything with the dressing.
8. 8Divide the salad among plates and place the soft-boiled eggs on top. Drizzle any leftover dressing from the bowl over the finished dish.

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