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Eggs, pepper & lentil salad
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4 essential Waitrose Free Range Eggs
1 tbsp olive oil
1 tsp Cooks’ Ingredients Hot And Spicy Rub
230g jar Fragata Peppers Pimiento Piquillo, drained and sliced, plus 2 tbsp of juice from the jar
250g pouch Merchant Gourmet Tomatoey French Puy & Green Lentils
1 small red onion, thinly sliced
25g pack flat leaf parsley, leaves roughly chopped
1. Put the eggs into a pan of cold water, bring to a simmer for 6 minutes. Cool under cold water then peel and halve. Meanwhile, heat the oil in another pan then add the spicy rub and cook for 30 seconds. Stir in the pepper juice and set aside.
2. Cook the lentils according to pack instructions, then toss with the peppers, onion, half the parsley and most of the warm dressing. Pile onto a platter, top with the eggs and season. Top with the remaining parsley and dressing to serve.
Typical values per serving:
This recipe was first published in August 2017.