Lentil Salad with Roasted Cherry Tomatoes

Preheat the oven to 220°C (430°F). Wash the cherry tomatoes and place them in an oven dish. Grate the garlic over them, season with salt and pepper, and add a drizzle of olive oil. Mix, then bake for 10 minutes.

Meanwhile, cook the eggs for 6 minutes in a pot of boiling water. Once cooked, plunge them into cold water to stop the cooking. Carefully remove the shells. Set aside.

At the same time, prepare the yogurt sauce. In a bowl, mix the fresh cheese with salt, pepper, the dill and a drizzle of olive oil.

Once nicely golden and cooked, remove the cherry tomatoes from the oven and serve them with the lentils, the soft-boiled egg and the yogurt sauce. Add a few chopped parsley leaves if you have some. It's ready!