Warm Roasted Tomato & Lentil Salad

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.