for 4 portions

1 tsp	mustard
2 tsp	white wine vinegar
2 tbsp	olive oil
¾ tsp	salt
2 tins	beluga lentils (beluga) (each approx. 435 g), rinsed, drained
2	spring onions incl. green parts, onion chopped, green part cut into thin rings
2	tomatoes, cut into cubes
500 g	figs, quartered
500 g	plain cottage cheese
4 tsp	tahini
4	hard-boiled eggs, coarsely chopped

How it's done

In a bowl, combine the mustard with all the other ingredients up to and including the salt. Add the lentils, spring onions and tomatoes, mix, plate up with the figs and cottage cheese. Stir the tahini until smooth, drizzle on top. Sprinkle with the chopped eggs.

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