Lentil, Bean and Anchovy Salad

This makes a very inexpensive lunch dish for 4 people along with some crusty bread to mop up the juices.

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  Serves 4

Ingredients
6 large eggs
1 lb (450g) cooked new potatoes
4oz (110g) cooked French beans or sliced runner beans
salt and freshly milled black pepper
1 quantity vinaigrette dressing (see link below)
To finish
1 lettuce, cleaned and prepared
2oz (50g) tin anchovy fillets, well drained
1oz (25g) black olives

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This recipe is taken from Frugal Food

Method

In advance you’ll need to put the beans in a saucepan with plenty of cold water to cover, then bring to the boil, boil for 2-3 minutes and remove them from the heat. Leave them for about an hour to soak, then boil them again until just soft, probably another hour. There’s no need to soak the lentils: just pick over them, wash them and boil them in plenty of water again until just soft (about 25 minutes). Meanwhile make up the dressing by mixing everything together in a bowl and adding the oil from the tin of anchovies as well. (Chop the anchovies and keep them on one side.) As soon as the beans and lentils are cooked, drain them and while they’re still warm pour on the dressing, toss them around in it and leave them to cool. Taste and season the mixture well with salt and pepper. To serve, place some of the bean-and-lentil mixture on to crisp lettuce leaves divided among 4 plates. Garnish with chopped hardboiled eggs, chopped anchovies and olives.

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