Pork and Puy lentil salad

Serves four

For the vinaigrette

• 150g puy lentils
• 2 cloves garlic
• 1 bouquet garni
• 0.5 small onion
• 4 free-range eggs
• 150g french beans
• 200g leftover roast pork
• 0g cherry tomatoes
• 0 Handful rocket
• 1 small handful chopped parsley
• 0 freshly ground black pepper

• 1 clove garlic
• 2 tsp Dijon mustard
• 1 tbsp red-wine vinegar
• 3 tbsp olive oil

Step 1
Rinse the lentils and put them in a pan with the garlic, bouquet garni, onion and enough cold water to cover by about 5cm.

Step 2
Bring to a boil and simmer for 25 minutes until the lentils are just tender, or according to the package instructions.

Step 3
Meanwhile, make the vinaigrette.

Step 4
Whisk together the garlic, mustard and vinegar with a pinch of salt, then whisk in the oil until emulsified.

Step 5
Drain the lentils and toss them, while still warm, in the dressing.

Step 6
Place the eggs in a pan of hand-hot water, bring to a boil and simmer for six minutes.

Step 7
Drain and plunge into iced water.

Step 8
Cook the beans until just tender in boiling, salted water, then drain and refresh under the cold tap.

Step 9
When the lentils are room temperature, toss with the pork, beans, tomatoes, rocket and parsley.

Step 10
Adjust the seasoning.

Step 11
Peel the eggs, halve them and arrange over the salad.