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

Warm Roasted Tomato and Lentil Salad

with Aubergine, Rocket and Croutons

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:
Rapid
Veggie
Under 600 calories
Allergens:
Sulphites
Cereals containing gluten
Nuts
Milk

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

Baby Plum Tomatoes

12

Balsamic Vinegar

(Contains Sulphites)

1

Ciabatta

(Contains Cereals containing gluten May contain Cereals containing gluten)

1

Garlic Clove

1

Lentils

15

Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

15

Cider Vinegar

(Contains Sulphites)

25

Sun-Dried Tomato Paste

40

Wild Rocket

50

Feta Cheese

Greek Style Salad Cheese

(Contains Milk)

75

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

1

Sugar for the Dressing

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Nutritional information

Energy (kcal)448 kcal
Energy (kJ)1874 kJ
Fat16 g
of which saturates7 g
Carbohydrate50 g
of which sugars14 g
Protein20 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Garlic Press
Bowl
Grill Pan
Large Bowl

Instructions

Roast the Veg
1

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.

Make your Croutons
2

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.

Toast the Almonds
3

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.

Warm the Lentils
4

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.

Assemble your Salad
5

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.

Serve
6

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!