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

Warm Roasted Tomato and Lentil Salad

with Aubergine, Croutons and Flaked Almonds

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
Allergens:
Cereals containing gluten
Sulphites
Milk
Nuts

The quantities provided above are averages only.

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.

Total20 minutes
Active 15 minutes
DifficultyEasy

Ingredients

serving amount

1

Aubergine

(May contain traces of: 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 contain traces of: Sesame, Nuts, Peanut)

Not included in your delivery

1

Sugar for the Dressing

1.5

Olive Oil for the Dressing

Nutritional information

Energy (kcal)523 kcal
Energy (kJ)2187 kJ
Fat22.8 g
of which saturates7.7 g
Carbohydrate58.4 g
of which sugars16.2 g
Protein20.6 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Sieve
Garlic Press
Pan
Large Bowl

Instructions

Roast the Veg
1

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.

Make your Croutons
2

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. 

Prep Time
3

a) While the croutons bake, peel and grate the garlic (or use a garlic press). 

b) Drain and rinse the lentils in a sieve.

Bring on the Lentils
4

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.

Assemble your Salad
5

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.

Finish and Serve
6

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!

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