I’d be hard pushed to get more of my favourite ingredients and flavours into a bowl. To be honest, once I had the idea for this in my head I was like a thing possessed; I made a special trip to the shops to get the smoked mackerel and the perfect avocado just so I could have it for lunch. I hope you feel similarly inspired!
KITCHEN TIME: 10 mins prep, 20 mins cooking (less if using pre-cooked lentils)
125g green, brown, puy or beluga lentils (or a 250g pre-cooked pouch)
2 tbsp Greek yogurt
1 tsp mild curry powder (or more to taste)
2 fillets of smoked mackerel, skin removed and flaked
4 spring onions, sliced
A handful of cherry tomatoes, halved
½ an avocado, sliced
½ a lemon, cut into two wedges
A few sprigs of coriander to garnish
PREP TIP: This is really just an assembly of fridge ingredients so use up anything you have lurking in the salad drawer.
METHOD: Put the lentils in a pan of unsalted water and bring to the boil. Simmer for 20 minutes until tender. In the meantime, bring another pan of water to the boil and then lower in the eggs, simmer for 7 minutes (for medium-boiled, an extra couple of minutes if you prefer the yoke completely solid). In a small bowl combine the yogurt and curry powder and season well with salt and pepper. When the lentils are cooked, run through with cold water to cool them down. Dress the lentils with the yogurt mixture and divide between two bowls. Cool, peel and half the boiled eggs. Now arrange the eggs and all the remaining ingredients on top of the lentils and finish each bowl with a lemon wedge and a sprig of coriander.
SERVING TIP: If you have people coming over this looks really impressive if you multiply up the quantities and make one really large bowl that everyone can help themselves to.
Click here for a printable version of this recipe