METHOD
1 | In a pan of salted,
simmering water, boil
your eggs for 8 mins.
Meanwhile, in a bowl,
whisk all the dressing
ingredients together
and set aside.
2 | Remove the eggs
with a slotted spoon
and transfer to a bowl
of ice-cold water. Leave
to cool for 5 mins, then
drain, peel and halve.
3 | Bring the pan of
water back to the boil,
add the beans and
cook for 3-4 mins until
al dente. Drain, then
transfer into a bowl of
ice-cold water to cool;
drain again. Is this
process draining?
4 | In a bowl, toss the
beans and lentils with
half the dressing. Tip
on to a platter, scatter
over olives, radishes
and the halved eggs.
Drizzle over the
remaining dressing
and serve straight
away. Bon apps.LENTIL NIÇOISE
Hungry? Mais oui!
We ’ ve s wapped
the tuna from this
classic for Puy
lentils for a
protein-packed
dish worthy of the
French Riviera.
Serve in a Breton
top and ridiculously
large hat
- SERVES 4 | CALS 422
PROTEIN 21G | FAT 24G
CARBS 25G
INGREDIENTS
4 eggs, at room temp
- 200g green beans
- 2 x 250g pouches
of cooked Puy lentils - 100g pitted black
olives, chopped • 150g
mixed radishes, sliced
For the dressing:
1 shallot, finely chopped
- 1 tsp Dijon mustard •
5 tsp extra virgin olive
oil • 1½ tbsp white wine
vinegar • small bunch
of flat-leaf parsley,
finely chopped • salt
and pepper
Women’s Health SEPTEMBER 2019 | 37