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BREXIT Warm Roasted Tomato and Lentil Salad

with Feta, Portobello Mushrooms, Rocket and Croutons
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
168 kcal
Protein
: 
12g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Sulphites
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

2 unit(s)

Portobello Mushrooms

30 grams

Sundried Tomatoes

100 grams

Feta Cheese

1 unit(s)

Echalion Shallot

1 unit(s)

Ciabatta

12 milliliter(s)

Red Wine Vinegar

(Contains: Sulphites)

15 grams

Honey

1 unit(s)

Garlic Clove

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

40 grams

Wild Rocket

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

125 grams

Premium Tomato Mix

Energy (kJ)704 kJ
Energy (kcal)168 kcal
Fat1.2 g
of which saturates0.3 g
Carbohydrate27.3 g
of which sugars9.5 g
Dietary Fibre8.1 g
Protein12 g
Salt1.3 g
Potassium266.7 mg
Calcium56.4 mg
Iron0.7 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 200 degrees. 

Cut he portobello mushrooms into 1cm thick slices.

Pop the mushrooms and cherry tomatoes on a large baking tray and drizzle with oil and the balsamic vinegar.

Season with salt and pepper, toss to coat then spread out and roast until soft and the mushrooms are browned, 15-18 mins.

2

Meanwhile, tear the ciabatta into roughly 2cm chunks and pop on another baking tray.  Drizzle with oil and season with salt and pepper. Bake on the middle shelf of the oven until golden, 8-10 mins. 

Meanwhile, halve, peel and finely slice the shallot. 

Peel and grate the garlic (or use a garlic press). Roughly chop the sundried tomatoes. 

Drain and rinse the lentils in a sieve.

3

Heat a drizzle of oil in a frying pan on medium-high heat and add the shallot. 

Fry until soft, 2-3 mins, then stir in the garlic and sundried tomatoes. 

Fry for another minute then add the lentils to the pan and stir together. Season to taste with salt and pepper and turn the heat to low. 

4

Meanwhile, combine the red wine vinegar and honey in a large mixing bowl along with a drizzle of oil and a pinch of salt and pepper.

5

Tip the lentil mixture into the bowl along with the roasted mushroom and tomatoes. 

Toss to coat and allow to sit for a minute to absorb all the flavours. Just before serving, toss through the rocket and croutons.

6

Divide the salad between your bowls and crumble the feta over the top. Enjoy!

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