by Irma Gevers
Prep: 15 minutes | Cook: 15 minutes | Serves: 3 – 4 people
2 cloves of garlic, finely chopped
3 sticks of celery, chopped
1 yellow bell pepper, chopped
500g cherry tomatoes, cut into quarters
2 x 400g tins of lentils, drained and rinsed
6 sweet piquanté peppers mild, chopped (or 1tbs chopped)
Olive oil for frying
1/2 teaspoon smoked paprika powder
1/2 teaspoon sweet paprika powder
2 tablespoons good quality balsamic vinegar
Salt and freshly ground pepper to taste
– one fried egg per person
– avocado, sliced
– black pepper feta cheese, crumbled
– fresh coriander leaves
Lightly fry the garlic and the two paprika powders in the olive oil.
Mix together all the ingredients in a big bowl and season to taste with salt and pepper.
This salad can be prepared a few hours in advance. Store in the fridge in an airtight container.
Add the extra ingredients to the salad if you wish too.