MID­DLE EAST­ERN-STYLE BREAK­FAST BOWL

Fairlady - - QUICK MEALS -

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.

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