‘This dish is quick, simple and full of protein,’ says Natasha, who’s known for her healthy approach to food and cooking. ‘It’s a great portable recipe for eating after a workout, and will give you loads of energy for the rest of the day. I also like this with some fresh spinach leaves or rocket to fill it out a bit and get in some extra greens!’
Alternatively, try it with chargrilled broccoli on the side – yummy.
For more delicious, good-for-you ideas, see Natasha’s latest book, Honestly Healthy In A Hurry (Hodder & Stoughton, £25)
READ MORE: A fantastic lentil salad
Serves 2
Ingredients
2 eggs
15g dill, roughly chopped
5g mint, roughly chopped, plus extra leaves to garnish
240g cooked Puy lentils (120g uncooked weight); packets of precooked lentils also work brilliantly
Zest of 1 lemon
Freshly ground black pepper
Fresh mint, to garnish
For the tahini dressing:
3 tbsp tahini
Juice of ½ lemon
Pinch of Himalayan pink salt
1 First boil the eggs – put them in a pan of boiling water for 7 minutes. Run them under cold water and peel the shells off.
2 Add the dill and mint to the Puy lentils with the lemon zest and a pinch of pepper.
3 Make the dressing by either blitzing up all the ingredients along with 5 tbsp water in a blender, or whisking with a fork in a cup.
4 Drizzle the tahini dressing over the lentils, slice the eggs in half and place on top. Garnish with a little more pepper and a few fresh mint leaves, then serve.
© Natasha Corrett