Warm tuna & lentil Niçoise salad
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Warm tuna & lentil Niçoise salad

By Esther Clark

The simplest of salads that's two of your 5 a day. With just 4 ingredients you can create a hearty lentil lunch to keep you going 'til dinner

  • Prep:3 mins
    Cook:7 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 554
  • fat 29g
  • saturates 5g
  • carbs 31g
  • sugars 3g
  • fibre 11g
  • protein 36g
  • salt 4.8g

Ingredients

  • 2 medium eggs
  • 1 pouch Puy lentils
  • 1 pack mixed olive & veg antipasti
  • 160g can or jar tuna in olive oil

Method

  1. Cook the eggs in a pan of boiling water for 7 mins, then set aside in cold water. Tip the lentils into a saucepan and gently warm. Stir through the mixed antipasti in their oil, along with the tuna in large flakes. Season to taste. Gently peel the eggs and slice them in half. Spoon the warm lentils into bowls and top each one with the halved eggs and black pepper.

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