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Mediterranean Mountain Lentil Salad | With Poached Egg
(0)
35 min
Quick
Gurkerl Küche
Ein raffinierter lauwarmer Salat für Genießer: Herzhafte Beluga-Linsen treffen auf im Backrohr karamellisierte Kirschparadeiser, pikanten Rucola und eine feine Senf-Vinaigrette – gekrönt von einem wachsweich pochierten Bio-Ei.
Ingredients
Preparation method
Roasting Tomatoes in the Oven & Cooking Lentils
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Wash the cherry tomatoes, place them on the baking sheet, drizzle with 1 tablespoon of olive oil, season lightly with salt, and sprinkle with the plucked thyme leaves. Roast in the oven on the middle rack for about 15 to 20 minutes until the skin bursts and delicate roasted aromas develop.
Meanwhile, rinse the beluga lentils in a sieve under cold water. Bring to a boil in a pot with plenty of unsalted water and let simmer gently for approx. 20 minutes until al dente. Then drain, season with salt, and allow to cool until lukewarm.
Chef's tip
Freshness is the secret to successful water-poached eggs: the fresher the egg, the more compactly the egg white clings around the yolk.
Meal Prep Tip: The beluga lentils and roasted tomatoes can be prepared a day in advance. However, the egg should only be poached fresh just before serving.
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