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

Looking for a quick and tasty midweek dinner option? Try cooking up our Warm Roasted Tomato and Lentil Salad in just 20-25 minutes for a delicious and speedy meal. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart
Cereals containing gluten

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


serving amount

1 unit(s)


(May contain Celery)

125 grams

Baby Plum Tomatoes

1 unit(s)


(Contains Cereals containing gluten)

1 unit(s)

Garlic Clove

1 carton(s)


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


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.


Baking Tray
Aluminum Foil
Garlic Press
Large Bowl


Roast the Veg

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.

Make your Croutons

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.

Prep Time

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

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.

Assemble your Salad

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

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.