Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 108

Undeniably pretty to look at, this recipe has become a picnic lunch regular.

Serves 2

8 heaped tablespoons of cooked lentils (see here)

1 tablespoon olive oil

1 teaspoon red wine vinegar

3 sprigs of coriander, chopped

4 semi-soft-boiled eggs (see here), peeled and halved lengthways

sea salt and freshly ground black pepper

Put the lentils in a bowl and add the oil, vinegar and three-quarters of the coriander. Season with salt and a few grinds of black pepper. Spoon on to a flat dish and arrange the eggs on top. Scatter the remaining coriander leaves over them.