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Asparagus and lentil salad with poached eggs
Nb persons: 4
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| Asparagus and lentil salad with poached eggs Luke Mangan | |
| 200g | brown or green lentils |
| 1 bunch | asparagus, woody ends trimmed |
| 300g | tin chickpeas, drained |
| Small handful | watercress |
| 1 1/2 tbsp | Dijon mustard |
| Sea salt | |
| freshly ground black pepper | |
| 4 free-range eggs Splash of vinegar | |
| Extra virgin olive oil, for drizzling | |
Method
Bring a saucepan of salted water to the boil and add the lentils. Simmer for about 20 minutes, or until just tender. Drain and set aside.
Cut the asparagus into 1cm pieces. Place the asparagus and chickpeas in boiling water for 2 minutes. Drain.
In a large bowl, combine the lentils, asparagus, chickpeas and watercress. Add the mustard and stir through. Season to taste.
Poach four eggs by bringing a large pan of shallow water to a gentle simmer. Add a splash of vinegar. Cook the eggs, two at a time, by gently cracking them into the water. Poach for about 3 minutes, or until cooked but with runny yolks.
Remove with a slotted spoon and pat dry with paper towel.
To serve, spoon a mound of lentil salad on to each serving plate. Place an egg on top and drizzle with olive oil.
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