Lentil niçoise

We’ve given classic tuna niçoise a vegetarian makeover by swapping tuna for puy lentils. There’s so much flavour!

SERVES 4 PREP 15min COOK about 15min

• 4 medium eggs, at room temperature

• 200g (7oz) green beans

• 2 x 250g pouches ready-cooked puy lentils

• 100g (3½oz) pitted black olives, chopped

• 150g (5oz) mixed radishes, sliced

FOR THE DRESSING

• 1 shallot, finely chopped

• 1tsp Dijon mustard

• 5tbsp extra-virgin olive oil

• 1½tbsp white wine vinegar

• Small bunch flat-leaf parsley, finely chopped

1 Add eggs to a small pan of salted simmering water, cook for 8min. Meanwhile, in a small bowl, whisk all the dressing ingredients together and season. Set aside.

2 Remove eggs with a slotted spoon (keeping the pan of water on the heat) into a bowl of ice-cold water to prevent further cooking. Leave eggs to cool for 5min, then drain. Peel eggs and cut in half.

3 Bring the pan of water back to the boil, add beans and cook for 3-4min until al dente. Drain and transfer into a bowl of ice-cold water to cool; drain.

4 In a large bowl, toss beans and lentils with half of the dressing. Tip on to a platter, scatter over olives, radishes and halved eggs. Drizzle over remaining dressing and serve straight away.

PER SERVING: CALS 422; FAT 24G; SAT FAT 4G; CARBS 25G