MIDDLE EASTERN-STYLE BREAKFAST BOWL
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.