MIDDLE EASTERN-STYLE BREAKFAST BOWL

Serves 4

A twist on shakshuka, this bowl can be served for any meal, and while it is substantial as is, barbecued fish, chicken or lamb make fine additions.

• 400g small green lentils

• 6 eggs, at room temperature

• 400g mixed cherry tomatoes, halved

• ½ onion, thinly sliced

• 1 cup (loosely packed) flatleaf parsley, plus extra, to serve

• 2 tbsp coarsely chopped dill, plus extra sprigs, to serve

• feta and sumac, to serve

FOR THE BAHARAT DRESSING

• 125ml (½ cup) extra-virgin olive oil

• 2 tbsp aged red wine vinegar

• finely grated zest and juice of ½ lemon

• ½ garlic clove, finely grated

• ½ tsp baharat (see Note)

1. Cook the lentils in a large saucepan of unsalted boiling water until tender (18–20 minutes). Drain well.

2. Meanwhile, cook the eggs in a saucepan of boiling water (6 minutes for soft-boiled), then drain; cool under cold running water and peel.

3. For the baharat dressing: Whisk the ingredients in a large bowl to combine.

4. Add the lentils, tomatoes, onion and herbs to the dressing; season to taste and toss to combine. Serve warm, topped with the feta, halved eggs, parsley and dill sprigs. Sprinkle with sumac.

Note Baharat, a Middle Eastern spice mix, is available at Woolworths, as is sumac, a ground spice.