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Warm Roasted Tomato and Lentil Salad

Warm Roasted Tomato and Lentil Salad

with Aubergine, Rocket and Croutons

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

Tags:RapidUnder 600 caloriesVeggie
Allergens:SulphitesCereals containing GlutenNutsMilk

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


125 grams

Baby Plum Tomatoes

1 sachet

Balsamic Vinegar


1 unit(s)


(ContainsCereals containing Gluten)

1 unit(s)

Garlic Clove

1 pack(s)

Brown Lentils

15 grams

Flaked Almonds


1 sachet

Cider Vinegar


1 sachet

Sun-Dried Tomato Paste

40 grams


50 grams

Greek Style Salad Cheese


75 grams

Greek Style Natural Yoghurt


Not included in your delivery

1 tsp

Sugar for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1874 kJ
Energy (kcal)448 kcal
Fat16.0 g
of which saturates7.0 g
Carbohydrate50 g
of which sugars14.0 g
Protein20 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Baking Tray
Garlic Press
Frying Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 220°C.
b) Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces.
c) Pop the aubergine and tomatoes onto a large baking tray and drizzle with oil and the balsamic vinegar.
d) Season with salt and pepper, toss to coat then spread out and roast until soft and golden, 15-18 mins. Turn halfway through.


a) Meanwhile, tear the ciabatta into roughly 2cm chunks and pop on 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, and remove once cooked.
c) Meanwhile, peel and grate the garlic (or use a garli c press).
d) Drain and rinse the lentils in a sieve.


a) Heat a medium frying pan on medium heat (no oil).
b) Once hot, add the flaked almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch them like a hawk as they can burn easily.
c) Transfer the toasted flaked almonds into a bowl to cool down.


a) Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
b) Add the garlic and fry for 1 min.
c) Add the lentils to the pan and stir together until piping hot, 1-2 mins.
d) Season to taste with salt and pepper and remove from the heat.


a) Meanwhile, combine the cider vinegar, sun-dried tomato paste and sugar (see ingredients for amount) in a large bowl along with a drizzle of oil.
b) Season with salt and pepper.
c) When ready, pop the lentils, roasted aubergine and tomatoes into the bowl with the dressing. Toss to coat and allow to sit for a min to absorb the flavours.


a) Just before serving, mix in the rocket and croutons, then divide the salad between your bowls.
b) Crumble the Greek style salad cheese over the top.
c) Dollop on or drizzle over a spoonful of yoghurt.
d) Scatter over the toasted flaked almonds. Enjoy!