Lentil Salad with Roasted Cherry Tomatoes

Steps

1. Preheat oven to 220°C (428°F).
2. Wash cherry tomatoes and place in a baking dish. Grate garlic over them, season with salt and pepper, and drizzle with olive oil. Mix well and roast for 10 minutes.
3. Meanwhile, boil eggs for 6 minutes. Transfer to cold water to stop cooking, then peel gently and set aside.
4. In a bowl, mix faisselle with salt, pepper, dill, and a drizzle of olive oil to make the sauce.
5. Once the tomatoes are roasted and golden, remove from oven. Serve with lentils, the soft-boiled egg, and the yogurt sauce. Garnish with chopped parsley if desired.