Lentil And Farro Salad With A Sesame Oil Fried Egg And Jalapeños
This warm lentil & farro salad with a sesame oil fried egg is easier than you might think... having precooked lentils, quinoa or whole grains stashed in the fridge gives you every reason to add them to your meals in salads, soups or whatever it is you're whipping up at the moment.
Toasty farro and lentils add a little crunchy texture to melt into a creamy egg yolk Recipe for 1 serving: 1/2 tbsp olive oil 1 tsp sesame oil 1/4 cup chopped scallions 1/2 cup each cooked farrow & beluga lentils 1 heaping tsp grainy mustard 1 heaping tsp white miso paste splash of apple cider vinegar and low-sodium soy sauce to taste 1 tsp sesame oil 1 egg Garnish: fresh cilantro, scallions, thinly sliced red jalapeños and/or sprouts Warm the olive oil and sesame oil in a non-stick pan; add the green onions, cooked farro and beluga lentils. To this add the grainy mustard & miso paste, and a splash of both apple cider vinegar & low-sodium soy sauce; stir together until warmed through. Transfer to a bowl. Use the same pan and fry the egg in 1 tsp of sesame oil, then add to your bowl when cooked with crispy edges, but the yolk still lusciously runny. Top with a little fresh cilantro &/or more green onions & slices of fresh red chilies. I added some beautiful sprouts to the bowl because they made me happy. One serving... adjust the flavours as you like - measurements for this one are loosely stated. Enjoy!!