Warm Bacon, Roasted Tomato and Lentil Salad

Name: Warm Bacon, Roasted Tomato and Lentil Salad with Aubergine and Croutons
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit(s) Aubergine; 125 grams Baby Plum Tomatoes; 1 unit(s) Ciabatta; 1 unit(s) Garlic Clove**; 1 carton(s) Lentils; 12 milliliter(s) Balsamic Glaze; 25 grams Sun-Dried Tomato Paste; 50 grams Baby Leaf Mix; 50 grams Greek Style Salad Cheese; 75 grams Greek Style Natural Yoghurt; 90 grams British Smoked Bacon Lardons; 1 tsp Sugar for the Dressing; 1.5 tbsp Olive Oil for the Dressing

with Aubergine and Croutons

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Looking for a quick and tasty midweek dinner option? Try cooking up our Warm Bacon, Roasted Tomato and Lentil Salad in just 20-25 minutes for a delicious and speedy meal.

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain traces of: Celery)

125 grams

Baby Plum Tomatoes

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

1 unit(s)

Garlic Clove**

1 carton(s)

Lentils

12 milliliter(s)

Balsamic Glaze

(Contains: Sulphites)

25 grams

Sun-Dried Tomato Paste

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains: Milk)

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Dressing

1.5 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2458 kJ

Energy (kcal)587 kcal

Fat27.9 g

of which saturates10.2 g

Carbohydrate57.1 g

of which sugars15.2 g

Protein29.2 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Aluminum Foil

•Sieve

•Garlic Press

•Pan

•Large Bowl

Instructions

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Trim the aubergine, then cut into roughly 2cm pieces.

b) Pop the tomatoes onto a piece of foil with a drizzle of oil. Season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

c) Put the aubergine onto a large baking tray. Add a generous drizzle of oil, season, then toss to coat. Spread out in a single layer. Place the tomato parcel alongside.

d) When the oven is hot, roast on the top shelf until soft and golden, 17-18 mins. Turn halfway through.

a) Meanwhile, tear the ciabatta into roughly 2cm chunks and pop onto another baking tray. Drizzle with oil and season with salt and pepper.

b) Bake on the middle shelf of the oven until golden, 6-8 mins.

c) Once golden, remove from the oven and set aside.

a) While the croutons bake, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a medium frying pan on medium heat.

b) Once hot, add the bacon. Stir-fry until golden, 4-5 mins.

c) Stir in garlic and stir-fry for 1 min.

c) Add the lentils to the pan and stir together until piping hot, 1-2 mins. Season to taste with salt and pepper, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

a) In a large bowl, combine the balsamic glaze, sun-dried tomato paste, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

b) When ready, add the bacon, lentils, roasted aubergine and tomatoes to the dressing and toss to coat.

c) Allow to sit for 1 min to absorb the flavours.