Puy lentil salad with vegetable vinaigrette

Serves: 0
Ingredients
  • 250g Puy lentils, washed
  • Handful of young dandelion leaves, washed and large ones, roughly chopped
  • 2 tbsp carrots, finely chopped
  • 2 tbsp red pepper, finely chopped
  • 2 tbsp spring onion, finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 2 tbsp gherkins (use crisp cornichons), finely chopped
  • 2 tbsp green olives, finely chopped
  • 2 tsp capers, finely chopped
  • 2 tbsp red wine vinegar
  • 4-5 tbsp extra virgin olive oil
  • 3 hard-boiled large eggs, sliced
  • 2 heaped tbsp chopped flat-leaf parsley

1. Cook the lentils in 500ml water until tender – about 15-20 mins.

2. Meanwhile, in a bowl, mix the rest of the ingredients together, except for the eggs and the parsley.

3. Drain the lentils and allow them to cool for a few minutes.

4. Tip the lentils into a bowl and add the vegetable mixture.

5. Stir together well, season generously and pile onto a serving dish.

6. Scatter each serving with the chopped eggs and parsley and eat warm or at room temperature.