Boiled Eggs with Lentil Tabbouleh Recipe

Serves 4

4 Points® per serving

Ingredients

60g light feta cheese
6 medium eggs
6 sprigs, fresh flat-leaf parsley
4 sprigs fresh mint, chopped
2 medium wholemeal pitta breads, halved
2 large tomatoes, chopped
2 tbsp fresh lemon juice
1 large can green or brown lentils, cooked
1 tbsp olive oil
½ small red onion, thinly sliced

Method

Step 1: To prepare the eggs for cooking, use the egg piercer to poke a small hole in the larger end of each egg before placing onto the egg tray. Once done, add the lid onto the egg cooker.
Step 2: Once the eggs are cooked, place them into a bowl of cold water to cool. Once the eggs have cooled, remove them from the water and peel the shells.
Step 3: Put the lentils into a medium heatproof bowl and cover with boiling water. Set aside for 1 minute, then drain.
Step 4: In a large bowl, combine the drained lentils, parsley, mint, tomatoes, red onion, olive oil and lemon juice. Transfer to a serving platter.
Step 5: Halve the eggs and arrange them on top of the tabbouleh, then crumble over the feta.
Step 6: Warm the halved pittas in the microwave on high for 20 seconds, then serve with the tabbouleh and eggs.

Note

Always use a kitchen timer when soft-boiling eggs to avoid the risk of over-cooking them.