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July 9, 2014 / Chris Blum

Roasted Tomatoes, Lentils and Egg with Dukka

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Diana Henry is amazing! I think I have marked almost every recipe in her new book to try! This one is great for meatless Monday and you will have plenty of Dukka for other uses. I pulsed the whole spices in my spice grinder and added to the rest of tenge dukka ingredients.

For the dukka:
1/2 c hazelnuts, toasted and chopped
1/4 c sesame seed
1/4 c black sesame seeds
1 tsp nigella seeds
1 TBSP sunflower seeds
3 TBSP coriander seeds, ground up a bit
1 TBSP peppercorns, ground up a bit
11/2 tbsp cumin seeds, ground up a bit
1 tsp ground paprika
1/2 TBSP sea salt flakes

For the tomatoes and eggs
8 large plum tomatoes, halved
3 TBSP olive oil
2 tsp harissa
1/2 TBSP sugar
salt and pepper
4 large eggs, poached

For the lentils
1 TBSP olive oil
1/2 onion, very finely chopped
1 celery stick, very finely chopped
1 garlic clove, finely chopped
1 c Puy lentils
1 sprig of thyme
1 bay leaf
juice of 1/2 lemon
1 TBSP sherry vinegar
3 1/2 TBSP olive oil
2 tbsp chopped coriander leaves

Combine the nuts, seeds and toasted spices with the paprika and salt. Store in a jar or other airtight container until you need it.

For the tomatoes, preheat the oven 375F. Lay the tomatoes in a single layer in a roasting tin. Mix the olive oil and harissa together and pour over. Turn to coat, ending cut side up, then sprinkle with sugar and season. Roast in the oven for 45 minutes, or until caramelized in parts and slightly shrunken.

Meanwhile, cook the lentils. Heat the oil in a saucepan and gently sautee the onion, celery and garlic until soft but not coloured. Add the lentils and turn them over in the oil. Chuck in the thyme and bay leaf. Cover with 2 c of water, season lightly, bring to the boil, reduce the heat and simmer, uncovered, until the lentils are just tender. Remove the thyme and bay leaf. Add the lemon juice. Mix the vinegar and oil together and stir it into the lentils with the coriander. Taste for seasoning.

Spoon 1/4 of the lentils into a bowl, top with 4 tomato slices, and egg and them lightly sprinkle with dukka.

Serves 4.

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