Ingredients
Directions
Finely grate the garlic and put it in a bowl. Boil the lentil for 30 mins. Place the asparagus in a steamer for five mins until tender. Meanwhile, put the onion, raisins, olive oil and vinegar in the bowl with the garlic and stir well. When the lentil is ready, drain it and toss it into the dressing together with the cherry tomatoes. Tip onto a plate, crumble over feta cheese and walnuts and then top with asparagus and a poached egg. Drizzle with little extra olive oil, salt and pepper. Enjoy