Roast tomatoes on an oven tray in a low oven, around 80 degrees for 4-6 hours. This can be done overnight or do first thing in the morning.
2
Wash the lentils and place in a saucepan with enough water to cover. Bring to a boil and reduce heat and allow to simmer covered for 20-25 minutes.
3
Place the lentils into a bowl and allow them to cool. Place all the ingredients for the dressing in a lidded jar and shake well. Dress the lentils and set aside.
4
To poach the eggs, heat water to a gentle simmer in a wide saucepan. Water should be around 4cm deep, add a tsp vinegar. Crack an egg into a cup, and with a slotted spoon create a whirlpool in the saucepan and gently slide the cracked egg into the water. Allow it to cook til opaque - 2 minutes or so. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat the process with the remaining eggs. Alternatively for soft boiled eggs, place in a saucepan of boiling water and bring to a boil. Once boiling allow to cook for 2.5 minutes. Drain and allow to cool before peeling the shell.
5
To assemble the salad add the tomatoes, lambs lettuce and goats cheese to the lentils. Divide them into 4 bowls and top with the poached egg.
Ingredients
2cupspuy lentils (small black lentils)
4egg
small bag of lambs lettuce or mixed leaves
2punnets of roma tomatoes, roasted
75ggoats cheese
dressing
⅔cupolive oil
⅓red wine vinegar
1tspseeded mustard
1tsphoney
S&P
Directions
1
Roast tomatoes on an oven tray in a low oven, around 80 degrees for 4-6 hours. This can be done overnight or do first thing in the morning.
2
Wash the lentils and place in a saucepan with enough water to cover. Bring to a boil and reduce heat and allow to simmer covered for 20-25 minutes.
3
Place the lentils into a bowl and allow them to cool. Place all the ingredients for the dressing in a lidded jar and shake well. Dress the lentils and set aside.
4
To poach the eggs, heat water to a gentle simmer in a wide saucepan. Water should be around 4cm deep, add a tsp vinegar. Crack an egg into a cup, and with a slotted spoon create a whirlpool in the saucepan and gently slide the cracked egg into the water. Allow it to cook til opaque - 2 minutes or so. Remove the egg with a slotted spoon and place on a plate lined with kitchen paper. Repeat the process with the remaining eggs. Alternatively for soft boiled eggs, place in a saucepan of boiling water and bring to a boil. Once boiling allow to cook for 2.5 minutes. Drain and allow to cool before peeling the shell.
5
To assemble the salad add the tomatoes, lambs lettuce and goats cheese to the lentils. Divide them into 4 bowls and top with the poached egg.
