Warm Roasted Tomato & Lentil Salad
with Feta, Aubergine, Rocket and Croutons
- Sulphites
- May contain traces of allergens
- Celery
Looking for a tasty midweek dinner option? Try cooking up our Tomato & Lentil Salad with Feta in just 20 minutes for a balanced and tasty dinnertime.
Ingredients
100
Feta Cheese
125
Premium Tomato Mix
1
Echalion Shallot
1
Ciabatta
12
Red Wine Vinegar
(Contains: Sulphites)
15
Honey
1
Aubergine
(May be present: Celery)
1
Garlic Clove
12
Balsamic Vinegar
(Contains: Sulphites)
30
Sundried Tomatoes
40
Wild Rocket
1
Lentils
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine and tomatoes on a large baking tray and drizzle with oil and balsamic vinegar. Season with salt and pepper, toss to coat then spread out and roast until soft and charred, 15-18 mins. In a small bowl, soak the sundried tomatoes in hot water.
Meanwhile, tear the ciabatta into roughly 2cm chunks and pop on another baking tray. Drizzle with oil and season with salt and pepper. Bake on the middle shelf of the oven until golden, 8-10 mins. Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Drain the sundried tomatoes and roughly chop.
Heat a drizzle of oil in a frying pan on medium-high heat and add the shallot. Fry until soft, 2-3 mins, then stir in the garlic and sundried tomatoes. Fry for another minute then add the lentils to the pan and stir together. Season to taste with salt and pepper and turn the heat to low.
Meanwhile, combine the red wine vinegar and honey in a large mixing bowl along with a drizzle of oil. Season with salt and pepper.
Tip the lentil mixture into the bowl with the dressing along with the roasted aubergine and tomatoes. Toss to coat and allow to sit for a minute to absorb all the flavours. Just before serving, toss through the rocket and croutons.
Divide the salad between your bowls and crumble the feta over the top. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A well-balanced mix of textures and flavours, with the roasted aubergine, lentils, and croutons winning particular praise. Some find it mild and would welcome a little more depth in the dressing or seasoning.
- Ease of prep: Quick to pull together for a salad, though several cooks note it uses more pans and trays than expected, making washing up heavier than the recipe suggests.
- Suggestions: Cut the aubergine into small pieces to help it cook through evenly, and consider adding extra balsamic vinegar during roasting to boost flavour. Some cooks tripled the garlic, added stock or fresh herbs to the lentils, or tossed seeds and beetroot through the salad for extra texture.
- Next-day meals: This dish keeps well and makes a satisfying packed lunch the following day; add the rocket and croutons just before eating to keep them fresh.
- Portions: Generous enough for some to enjoy seconds or save a portion for lunch, though a few found it on the lighter side as a standalone dinner.
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