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

Warm Roasted Tomato and Lentil Salad

with Aubergine and Croutons

Tags:
Under 650 calories
Veggie
Quick
Allergens:
Cereals containing gluten
Sulphites
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 time15 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain Celery)

125 grams

Baby Plum Tomatoes

1 unit(s)

Ciabatta

(Contains Cereals containing gluten)

1 unit(s)

Garlic Clove

1 carton(s)

Lentils

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

50 grams

Baby Leaf Mix

50 grams

Greek Style Salad Cheese

(Contains Milk)

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

1 tsp

Sugar for the Dressing

1.5 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)1970 kJ
Energy (kcal)471 kcal
Fat18.8 g
of which saturates7.4 g
Carbohydrate56.2 g
of which sugars15.1 g
Protein21.5 g
Salt2.78 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. Trim the aubergine, then cut into roughly 2cm pieces.

b) Pop the tomatoes onto a piece of foil with a drizzle of oil. Season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

c) Put the aubergine onto a large baking tray. Add a generous drizzle of oil, season, then toss to coat. Spread out in a single layer. Place the tomato parcel alongside.

d) When the oven is hot, roast on the top shelf until soft and golden, 17-18 mins. Turn halfway through.

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.

c) Once golden, remove from the oven and set aside.

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.

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. Season to taste with salt and pepper, then remove from the heat.

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.

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.

Enjoy!