Salade de lentilles with boiled egg, shallot and mustard

Ingredients

For 1 serving

• Cooked lentils170 g
• Eggs1
• Shallot20 g
• Carrots1
• Whole wheat bread40 g
• Extra virgin olive oil10 g
• Mustard5 g
• Red wine vinegar1 tablespoon
• Parsleyto taste
• Saltto taste

Contains: gluten, eggs, mustard, sulphites,

In season: September – March

Method

1. Bring a small pan of water to the boil, lower in the egg with a spoon and cook it for 9 minutes from when the water returns to the boil, until hard; cool it in cold water and peel.
2. Meanwhile finely chop the shallot, peel and grate the carrot, chop the parsley; drain and rinse the lentils.
3. Make the vinaigrette: whisk the mustard with the vinegar and a pinch of salt, then add the oil in a thin stream, whisking, until emulsified.
4. Dress the lentils, shallot and carrot with the vinaigrette and toss.
5. Top with the egg in wedges and the parsley and serve with the wholemeal bread.