French Lentil Salad Bowl with Soft-Boiled Eggs

• 160 g Dried green lentils
• 1 ½ tsp Fine sea salt
• 4 Egg
• 1 Shallot
• 2 tsp Dijon mustard
• 2 tbsp Red wine vinegar
• 4 tbsp Extra virgin olive oil
• ½ tsp Black pepper
• 200 g Cherry tomatoes
• 1 medium Cucumber
• 80 g Rocket

1. Rinse the lentils well, then tip into a saucepan and cover with plenty of cold water. Bring to the boil, add 1 tsp of the fine sea salt, then reduce to a gentle simmer. Cook for 18 to 22 minutes until tender but still holding their shape.
2. Meanwhile, bring a second saucepan of water to the boil and lower in the eggs. Simmer for 6 to 7 minutes for soft-boiled yolks. Drain, cool under cold running water for 30 seconds, then peel.
3. Finely chop the shallot and put it in a mixing bowl with the Dijon mustard, red wine vinegar, extra virgin olive oil, black pepper, and the remaining 0.5 tsp fine sea salt. Whisk until emulsified and glossy. Taste and adjust with a little more black pepper if you like.
4. Drain the lentils in a colander and let them steam-dry for 1 minute, then tip them into the bowl with the vinaigrette. Toss while warm so they absorb the dressing. Leave for 2 minutes to take the edge off the heat.
5. Halve the cherry tomatoes and cut the cucumber into bite-sized pieces. Add the tomatoes, cucumber, and rocket to the dressed lentils and toss gently. Divide between two bowls.
6. Halve the eggs and place on top of each salad bowl. Finish with a final twist of black pepper. Serve straight away while the eggs are still slightly warm.

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