Lentils are a fantastic pulse. They offer a great source of fibre and B vitamins and are renowned for their health properties. This hearty recipe offers a great alternative to a traditional cold salad. Lentils absorb flavours so well, especially salty pancetta juices. If you don’t fancy egg on the salad try few shavings of fresh parmesan cheese instead.
- 100g lentils
- 130g packet of diced pancetta cubes
- 1 bag of rocket, washed
- 2 fresh tomatoes, quartered
- 2 eggs
- Salt and pepper
Bring a saucepan of salted water to the boil and cook the lentils for 20mins or until tender. Drain and set aside.
Boil the eggs for 5-6mins then plunge them straight into ice cold water to stop them cooking any further.
Fry the pancetta pieces in a pan until crispy. Add the lentils to the frying pan and stir to coat everything in the meaty oils. Remove off the heat.
Toss the rocket through the bacon and lentils and share onto between 2 plates. Peel off the eggs shells and quarter, top the salad with the egg and tomatoes. Season and serve.
If you can’t find pancetta, cut up 4 rashers of bacon into small pieces.