Warm Roasted Tomato and Lentil Salad
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Warm Roasted Tomato and Lentil Salad

Warm Roasted Tomato and Lentil Salad

with Feta, Aubergine, Rocket and Croutons

If you love tomatoes, this salad is the one for you! Our chefs says roasting tomatoes always make salads taste amazing because it releases their natural juices and makes them extra sweet! Cooking the tomatoes with aubergine then mixing with them with lentils, means none of this delicious flavour gets lost. A 20 minute meal has never tasted so good.

Allergens:
Sulphites

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

1

Aubergine

(May contain Celery)

125

Premium Tomato Mix

12

Balsamic Vinegar

(Contains Sulphites)

30

Sundried Tomatoes

1

Ciabatta

1

Echalion Shallot

1

Garlic Clove

1

Lentils

12

Red Wine Vinegar

(Contains Sulphites)

15

Honey

40

Wild Rocket

100

Feta Cheese

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Nutritional information

Energy (kcal)244 kcal
Energy (kJ)1023 kJ
Fat1.4 g
of which saturates0.3 g
Carbohydrate43.7 g
of which sugars25.7 g
Protein12.4 g
Salt3.66 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Roast the veg
1

Preheat your oven to 220°C.Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine and tomatoes on a large baking tray and drizzle with oil and balsamic vinegar. Season with salt and pepper, toss to coat then spread out and roast until soft and charred, 15-18 mins.In a small bowl, soak the sundried tomatoes in hot water.

Prep
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 thinly slice the shallot.Peel and grate the garlic (or use a garlic press).Drain and rinse the lentils in a sieve.Drain the sundried tomatoes and roughly chop.

Start frying
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.

Make the dressing
4

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

Assemble
5

Tip the lentil mixture into the bowl with the dressing along with the roasted aubergine 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.

Serve
6

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