lentil salad with soft-boiled eggs + tapenade toasts
This is from Ruth Watson's 'The Really Helpful Cookbook'. I've just halved the ingredients to make it for two people and used chicken rather than vegetable stock.
serves two
3 soft-boiled eggs (mollet), peeled and halved
6 slices of baguette
olive oil
125g puy lentils
chicken stock
½ stick celery
a small handful flat-leaf parsley
a sprig of tarragon
for the tapenade:
125g black olives, stoned
1 tbsp capers, rinsed and drained
1 garlic clove, crushed
1 tbsp olive oil
for the dressing:
1 rounded tsp dijon mustard
½ tbsp red wine vinegar
½ garlic clove, crushed
50ml olive oil
50ml groundnut oil
salt + black pepper
Put the lentils in a pan and pour in enough stock to cover by about 3cm. Bring to the boil and simmer for 20 minutes or so, until just tender.
Lay the baguette slice on a baking tray, drizzle with oil and bake at 220C/fan 200C for about 10 minutes, until golden.
Process the tapenade ingredients into a rough paste.
Make the dressing and season.
Drain the lentils and place in a bowl. Finely chop the celery, parsley and tarragon and stir into the lentils. Add the dressing and mix. Spread the tapenade over the toasted baguette slices. Spoon the lentil salad onto plates, place the egg halves on top and serve with the tapenade toasts.
serves two
3 soft-boiled eggs (mollet), peeled and halved
6 slices of baguette
olive oil
125g puy lentils
chicken stock
½ stick celery
a small handful flat-leaf parsley
a sprig of tarragon
for the tapenade:
125g black olives, stoned
1 tbsp capers, rinsed and drained
1 garlic clove, crushed
1 tbsp olive oil
for the dressing:
1 rounded tsp dijon mustard
½ tbsp red wine vinegar
½ garlic clove, crushed
50ml olive oil
50ml groundnut oil
salt + black pepper
Put the lentils in a pan and pour in enough stock to cover by about 3cm. Bring to the boil and simmer for 20 minutes or so, until just tender.
Lay the baguette slice on a baking tray, drizzle with oil and bake at 220C/fan 200C for about 10 minutes, until golden.
Process the tapenade ingredients into a rough paste.
Make the dressing and season.
Drain the lentils and place in a bowl. Finely chop the celery, parsley and tarragon and stir into the lentils. Add the dressing and mix. Spread the tapenade over the toasted baguette slices. Spoon the lentil salad onto plates, place the egg halves on top and serve with the tapenade toasts.
