Warm Roasted Tomato and Lentil Salad

Meanwhile, tear the ciabatta into roughly 2cm chunks and pop onto another baking tray. Drizzle with oil and season with salt and pepper.
Bake on the middle shelf of the oven until golden, 6-8 mins, then remove once cooked.
While the croutons bake, peel and grate the garlic (or use a garlic press).
Drain and rinse the lentils in a sieve.

Heat a medium frying pan on medium heat (no oil).
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.
Once toasted, transfer the almonds to a small bowl and pop the pan back on medium heat with a drizzle of oil.
Once hot, add the garlic and stir-fry for 1 min.

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.

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.
When ready, add the lentils, roasted butternut and tomatoes to the dressing and toss to coat.
Allow to sit for 1 min to absorb the flavours.