Puy Cobb Supper Salad

serves

Serves 2

time

30 minutes

level

beginner

A salad in a loosest sense of the word. Load the plate full of Puy lentils in a zingy green olive and dill dressing, amongst other seasonal, delicious ingredients and indulge.

Recipe by Rosie Mackean. Be the first to get your hands on her cookbook, 'Good Time Cooking', by pre-ordering here.

Ingredients

1 pack Merchant Gourmet Puy Lentils
170g nocellara olives, drained and pitted (reserve some of the brine)
50ml olive brine
50ml extra virgin olive oil
Large bunch of dill, finely chopped
Juice ½ a lemon
1 tsp cumin seeds

For the feta:

200g feta, drained and cubed
1 red chilli, sliced
Zest of 1 lemon
30ml extra virgin olive oil

For the rest:

1 large gem lettuce, leaves separated
2 eggs, boiled for 8 minutes and then plunged into iced water, sliced
2 plum or san marzano tomatoes, sliced and dressed with olive oil, salt and pepper
Extra virgin olive oil, salt and pepper
1 tsp capers
100g sugar snap peas, sliced and dressed with olive oil, salt, pepper and a squeeze of lemon
2 slices of proscuito, baked at 180 degrees for 15 minutes until crisp

Instructions

Heat your Puy lentils according to packet instructions and leave to stand whilst you prep the dressing ingredients.
Prep the dressing ingredients, combine all together and season well.
Marinate the feta in the lemon zest, chilli and olive oil and then prep everything else you need.
Assemble the salad by laying out the lettuce leaves, then piling on the dressed lentils.
Arrange everything else in lines either side of the lentils.
Don't forget to dress your tomatoes and add the capers.
Serve in the evening sunshine with someone you love.