Boiled eggs with lentil tabbouleh
Egg, whole, raw
6 medium, raw
Green or Brown Lentils, cooked
1 can(s), large, drained, rinsed and drained
6 sprig(s), fresh, flat-leaf
4 sprig(s), chopped
2 large, chopped
½ small, thinly sliced
Lemon Juice, Fresh
Light Feta Cheese
Wholemeal Pitta Bread
2 medium, halved
- Bring a pan of water to the boil over a medium-high heat, then reduce to a simmer. Carefully add the eggs using a slotted spoon and cook for 3-4 minutes. Drain the pan then fill again with cold water and set aside for a few minutes to allow the eggs to cool, then peel.
- Put the lentils into a medium heatproof bowl. Cover with boiling water. Set aside for 1 minute, then drain.
- Put the lentils in a large bowl with the parsley, mint, tomatoes, red onion, olive oil and lemon juice. Transfer to a serving platter. Halve the eggs and arrange them on top of the tabbouleh, then crumble over the feta.
- Warm the halved pittas in the microwave on high for 20 seconds, then serve with the tabbouleh and eggs.
Always use a kitchen timer when soft-boiling eggs, or you run the risk of over-cooking them.