HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Roasted Tomato And Lentil Salad
Warm Roasted Tomato and Lentil Salad

Warm Roasted Tomato and Lentil Salad

with Butternut Squash, Croutons and Flaked Almonds

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Our Warm Roasted Tomato and Lentil Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:Under 650 caloriesRapidVeggie
Allergens:SoyaCereals containing glutenNutsSulphitesMilk

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
Cooking time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Butternut Squash

125 grams

Baby Plum Tomatoes

1 unit(s)


(ContainsSoya, Cereals containing glutenMay containMilk, gluten, Egg)

1 unit(s)


1 carton(s)


15 grams

Flaked Almonds

(ContainsNutsMay containSesame, Nuts, Peanuts)

1 sachet(s)

Balsamic Glaze


1 sachet(s)

Sun-Dried Tomato Paste

50 grams

Premium Baby Leaf Mix

50 grams

Greek Style Salad Cheese


75 grams

Greek Style Natural Yoghurt


Not included in your delivery

1 tsp

Sugar for the Dressing

1.5 tbsp

Olive Oil for the Dressing

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)588 kcal
Energy (kJ)2462 kJ
Fat22.9 g
of which saturates7.6 g
Carbohydrate72.3 g
of which sugars23.4 g
Protein22.1 g
Salt1.85 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.
c) Pop the butternut and tomatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
d) When the oven is hot, roast on the top shelf until soft and golden, 18-20 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, then remove once cooked.
c) While the croutons bake, peel and grate the garlic (or use a garlic 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) Once toasted, transfer the almonds to a small bowl and pop the pan back on medium heat with a drizzle of oil.
d) Once hot, add the garlic and stir-fry for 1 min.


a) Add the lentils to the pan and stir together until piping hot, 1-2 mins.
b) Season to taste with salt and pepper, then remove from the heat.


a) In a large bowl, combine the balsamic glaze, sun-dried tomato paste, sugar and olive oil for the dressing (see ingredients for both amounts). Season with salt and pepper.
b) When ready, add the lentils, roasted butternut and tomatoes to the dressing and toss to coat.
c) Allow to sit for 1 min to absorb the flavours.


a) Just before serving, mix in the baby leaves and croutons, then divide the salad between your bowls.
b) Crumble the Greek style salad cheese over the top and drizzle with the yoghurt.
c) Finish with a scattering of the toasted flaked almonds.