Umbrian lentils have a lovely firm bite, using them as a base to this nicoise salad makes it a hearty meal. Using Black Olive Tapenade in the dressing adds a lovely depth of flavour alongside fresh, seasonal vegetables.
200g Umbrian Lentils
4 tbsp Early Harvest olive oil + more for drizzling.
3 tbsp Non pareilles capers, drained
2 ½ tbsp Black Olive Tapenade
Salt and Pepper
300-400g Asparagus, depending on size. Allow around 2-3 large spears per person
4 Free range eggs
250g Cherry tomatoes
Small bunch (approx 40g) fresh flat leaf parsley, roughly chopped (optional)
6 Anchovy fillets, cut in half lengthways (optional)
Rinse the lentils under cold running water then place in a medium pan with the water and bring to the boil. Cover with a lid or a piece of paper then turn down the heat to a gentle simmer and cook for 30 minutes. Remove the lid then continue to cook till almost all the water has evaporated.
Make up the dressing by mixing together in a small bowl the olive oil, black tapenade and capers. Once the lentils are cooked and still warm, add the dressing, season with black pepper and mix well to combine.
Whilst the lentils are cooking place a medium pan of salted water on a high heat and bring to the boil. Trim the woody ends of the asparagus off and then add to the boiling water. Depending on the thickness of the asparagus, cook for between 3-5 minutes. Take 1 piece out and cut a small piece off to check how soft it is. Most people like to be cooked ‘al dente’ although cooking it a little longer and eating it softer also has its appeal, as the asparagus tastes sweeter, but its up to you! Remove from the pan and place in iced cold water to stop cooking (or leave the cold tap running). Remove from the water after 5 minutes.
Make a small hole in the base of each egg using a pin or point of a paring knife (this allows the air to escape and avoids the shell breaking). Add to the boiling water and cook for 7 minutes, then remove and chill in cold water for 10 minutes. Peel the shells off and set aside until ready to cut
Cut the cherry tomatoes into halves, season with salt and pepper in a bowl and set aside.
Cut the cucumber in half, then use a teaspoon to scoop out the seeds. Discard or compost the seeds, then cut the cucumber into thin half moon slices.
When ready to serve, its nice but not essential to warm the lentils a little. Once warm, place in a mixing bowl, scraping out all the dressing, add in the tomatoes, cucumbers, parsley and stir through. Taste and add more salt and pepper if needed, remembering that the anchovies (if using) will also add salt to the dish. Divide between plates.
Cut the asparagus in half then divide between plates. Cut the eggs into quarters and dot around the asparagus then finally drape the anchovy fillets over the top of this.