For the salad
¾ cup puy lentils
½ a vegetable stock cube
3 tablespoons olive oil
1 teaspoon black mustard seeds
1 pinch dry thyme
1 tablespoon of ground cumin
2 tablespoons chopped dill
For the dressing
150g Greek yoghurt
1 tablespoon wholegrain mustard
1 tablespoon chopped dill
¼ clove of grated garlic
½ teaspoon lemon zest
1 teaspoon of lemon juice or white balsamic vinegar
Salt and pepper
Place the puy lentils in a small pan of boiling water along with the vegetable stock cube and boil until soft (around 30-40 minutes).
Pre-heat the oven to 200C. Boil the parsnips in salted water for about 7 minutes, until they soften slightly. Drain and set aside. In a large mixing bowl add a good glug of olive oil, the mustard seeds, thyme, and cumin then add the parsnips using your hands or a large spoon to help coat the parsnips in the spiced oil mixture.
Transfer the parsnips to a baking tray or roasting dish and then season with salt and pepper and cook in the oven for about 20-30 minutes, until they start to caramelise or brown around the edges.
In a pan of boiling water, gently ease the eggs in with a slotted spoon and boil them for 6 minutes. Drain and cool in some iced water or under a cold tap. Peel the eggs, halve them and then set aside.
For the salad dressing, take a small mixing bowl and mix the ingredients with a spoon or whisk.
To assemble the salad, wash the watercress and drain using a salad spinner or dry the leaves off with a clean tea towel. Place on a large serving platter then layer the parsnips, eggs and puy lentils. Drizzle the salad dressing over the top and garnish with some chopped dill.