Quick puy lentil salad with a poached egg

Method

1. Warm the Puy lentils in a saucepan with a splash of water or microwave according to pack instructions and set aside.
2. Place a griddle pan over a high heat. Put the red onion, baby leeks, ½ tablespoon olive oil and plenty of seasoning in a bowl. Turn to coat in the oil. Spread out in the hot griddle pan in a single layer and cook for 1-2 minutes on each side, until marked with griddle lines. The leeks will cook faster than the onions. Remove to a plate with tongs.
3. Combine 1½ tbsp of olive oil with the juice of 1 lemon, 1 tsp wholegrain mustard and 2 tbsp chopped fresh flatleaf parsley. Stir into the warm lentils with the tomatoes, drained and roughly chopped, and the griddled veg.
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4. Lightly poach 2 eggs. Serve the eggs on top of the lentil salad and sprinkle with extra fresh parsley.