Gluten-free Chorizo and Lentil Salad with soft boiled egg

method

  1. Heat the oil in a frying pan and fry the chorizo until it is lightly browned. Tip off any excess fat.
  2. Add the garlic and fry for 30 seconds. Add puy lentils and cook for 2-3 minutes to heat through.
  3. Take out of the pan and mix with the spring onions, celery, cucumber and the dressing.
  4. Simmer the eggs for 7 minutes. Drain and run under cold water for 1 minute. Gently peel.
  5. Chop up the lettuce and divide between the plates. Put the chorizo mix on top. Finally top with the boiled egg.

 

Ingredients

  • 150g diced chorizo
  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 400g tin puy lentils
  • 6 spring onions, chopped
  • 3 celery sticks, chopped
  • 1/2 cucumber, cubed
  • 1 cos lettuce (or other crisp lettuce)
  • salt and pepper

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar
  • 1 tablespoon freshly chopped coriander
  • 1 tablespoon freshly chopped parsley
  • salt and pepper
  • 4 eggs, hard boiled

 

Key

Cost

£2.08 / PERSON

difficulty

**

prep time

25 Minutes

cook time

–

serves

4

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