Warm Roasted Tomato and Lentil Salad
with Aubergine, Croutons and Flaked Almonds
- Cereals containing gluten
- Sulphites
- Milk
- Nuts
- May contain traces of allergens
- Celery
- Sesame
- Nuts
- Peanut
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.
Ingredients
1
Aubergine
(May be present: Celery)
125
Baby Plum Tomatoes
1
Ciabatta
(Contains: Cereals containing gluten)
1
Garlic Clove
1
Lentils
12
Balsamic Glaze
(Contains: Sulphites)
25
Sun-Dried Tomato Paste
50
Baby Leaf Mix
50
Greek Style Salad Cheese
(Contains: Milk)
75
Greek Style Natural Yoghurt
(Contains: Milk)
15
Toasted Flaked Almonds
(Contains: Nuts May be present: Sesame, Nuts, Peanut)
Not included in your delivery
1
Sugar for the Dressing
1.5
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Trim the aubergine, then cut into roughly 2cm pieces.
c) Pop the aubergine 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, 15-18 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 golden.
a) While the croutons bake, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the lentils in a sieve.
a) Heat a drizzle of oil in a medium frying pan on medium heat.
b) Once hot, add the garlic and stir-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, 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 pantry for both amounts). Season with salt and pepper.
b) When ready, add the lentils, roasted aubergine 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 the baby leaves and croutons into your salad, then share 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.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, well-balanced combination of roasted tomatoes, lentils, and tangy dressing that surprises many who are sceptical at first. The yoghurt and toasted almonds on top add a pleasing Mediterranean finish.
- Ease of prep: Straightforward to put together, though some find it takes a little longer than 20 minutes in practice.
- Suggestions: Add garlic granules to the croutons instead of the lentil pan to save a small prep step; some found replacing the sugar in the dressing with a squeeze of lemon worked well. If the aubergine pieces are on the larger side, allow a few extra minutes in the oven to ensure they cook through fully. An air fryer works well for the roasted vegetables and speeds things up noticeably.
- Next-day meals: Leftovers keep well and are enjoyable cold the next day for lunch; keep the croutons separate to preserve their crunch.
- Portions: A handful of reviewers felt the salad leaves were on the light side and topped up with extra spinach or mixed greens.
