Chill out with a Persian eggs and lentils salad that takes the heat out of the summertime kitchen.
Ingredients
- 1 cup couscous
- 1 cup boiling water
- 400g can lentils, drained, rinsed
- 2 large tomatoes, chopped
- 1/2 red onion, very thinly sliced
- 1 teaspoon sumac
- 1/2 cup torn fresh mint leaves
- 180g tub Persian feta, drained, reserving 2 tablespoons oil
- 2 teaspoons white vinegar
- 4 eggs
- Lemon wedges, to serve
Method
- Step 1Place couscous in a large heatproof bowl. Add boiling water. Cover. Set aside for 5 minutes or until liquid has absorbed. Using a fork, fluff couscous to separate grains. Stir in lentils and tomato. Season with salt and pepper.
- Step 2Combine onion and half the sumac in a small bowl. Add mint and reserved feta oil. Season with salt and pepper. Toss gently to combine.
- Step 3Pour cold water into a large saucepan until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low (water should still be simmering around the edge). Crack 1 egg into a shallow bowl. Using a wooden spoon, stir water to create a whirlpool. Tip egg into water. Cook for 2 to 3 minutes or until just set. Using a slotted spoon, transfer egg to a plate. Cover to keep warm. Repeat with remaining eggs.
- Step 4Divide couscous mixture between bowls. Top with eggs and mint mixture. Crumble over feta and sprinkle with remaining sumac. Serve with lemon wedges.
- Vegetarian
Nutrition
2352 kj
Energy
30.6g
Fat Total
7.8g
Saturated Fat
4g
Fibre
21.7g
Protein
190mg
Cholesterol
490mg
Sodium
47g
Carbs (total)
All nutrition values are per serve
Notes
Christmas leftover tip: Add 150g chopped leftover leg ham with the lentils in step 1.
- Author: Gemma Luongo
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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