Puy Lentil Cobb Salad with Olive & Dill Dressing

Name: Puy Lentil Cobb Salad with Olive & Dill Dressing
Total time: PT30minutes
Yield: 2-4
Ingredients: 170g Nocellara olives, drained and pitted; 50ml olive brine; 50ml extra virgin olive oil; Large bunch dill, finely chopped; Juice of ½ lemon; 1 tsp cumin seeds; Salt and black pepper; 200g feta, cubed; 1 red chilli, sliced; Zest of 1 lemon; 30ml extra virgin olive oil; 1 pouch Merchant Gourmet Puy Lentils; 1 large gem lettuce, leaves separated; 2 eggs, boiled for 8 minutes and sliced; 1 tsp capers; 100g sugar snap peas, sliced; 2 slices prosciutto; Extra virgin olive oil; Salt and black pepper; Squeeze of lemon juice

A generous, sharing-style salad built around Puy Lentils dressed in a punchy green olive and dill dressing. Layered with marinated feta, soft-boiled eggs, crisp lettuce, tomatoes, sugar snap peas and crunchy prosciutto, it's a vibrant supper salad packed with flavour and texture.

Written by Rosie Mackean

30 minutes Serves 2-4 Beginner

Ingredients

Olive & Dill Dressing
170g Nocellara olives, drained and pitted
50ml olive brine
50ml extra virgin olive oil
Large bunch dill, finely chopped
Juice of ½ lemon
1 tsp cumin seeds
Salt and black pepper
Marinated Feta
200g feta, cubed
1 red chilli, sliced
Zest of 1 lemon
30ml extra virgin olive oil
Cobb Salad
1 pouch Merchant Gourmet Puy Lentils
1 large gem lettuce, leaves separated
2 eggs, boiled for 8 minutes and sliced
1 tsp capers
100g sugar snap peas, sliced
2 slices prosciutto
Extra virgin olive oil
Salt and black pepper
Squeeze of lemon juice

Shop the recipe

Puy Lentils

250G

Heat the Merchant Gourmet Puy Lentils according to the packet instructions and set aside.
Make the dressing by finely chopping the olives and combining them with the olive brine, olive oil, dill, lemon juice, cumin seeds and seasoning.
Toss the warm lentils with the dressing.
Combine the feta with the chilli, lemon zest and olive oil. Leave to marinate while you prepare the remaining ingredients.
Bake the prosciutto at 180°C for 15 minutes until crisp.
Dress the sliced tomatoes with a drizzle of olive oil, salt and pepper.
Dress the sugar snap peas with a little olive oil, seasoning and a squeeze of lemon juice.
Arrange the gem lettuce leaves on a large serving platter.
Spoon the dressed lentils into the centre.
Arrange the eggs, tomatoes, marinated feta, sugar snap peas, capers and crisp prosciutto around the lentils.