Beautiful ladies. We are keeping them unnamed out of superstition. We did have four and I started to tentatively play around with some names for them. No sooner did I do this than two got colds and died.
Ingredients -
Quantities are approximate, use more or less depending on how fresh and intense you want the flavours to be.
Medium grain brown rice - enough for 4 people
1 can lentils or 200g cooked green or brown lentils
200g pitted Kalamata olives, chopped in half
1 handful parsley - chopped
1 handful mint -chopped
1 handful basil - chopped
half a large continental cucumber - diced
1 little gem lettuce, chopped roughly
1tsp Cumin
1tsp Paprika
A liberal drizzle of olive oil
juice of a lemon/lime
2-4 eggs
splash of water
Salt and Pepper to taste
1. Cook the brown rice. If using dried lentils they can be cooked with the rice
as long as they have been pre soaked.
2. In a large serving bowl combine the rice and the lentils. Add the rest of the ingredients except the eggs and splash of water. Stirring thoroughly after each addition.
3. I wanted to be able to enjoy the full flavour of these fresh golden eggs so I didn't season or add herbs. Break the eggs in a bowl. Beat lightly, add splash of water. Put a little oil in a frying pan, heat to medium heat. Pour egg mixture into pan, if using small pan and four eggs just do half at a time. make sure egg mixture has evenly dissipated, roll egg around to let any excess move to the edges. Once egg has set remove from heat or if you prefer flip over and cook briefly. Cut omelette into rough squares.
4. Serve rice salad onto plates and garnish the top with the omelette squares.
