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.
