HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Roasted Tomato & Lentil Salad
Warm Roasted Tomato & Lentil Salad

Warm Roasted Tomato & Lentil Salad

with Feta, Aubergine, Rocket and Croutons

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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.

Allergens:SulphitesCereals containing GlutenMilk

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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet(s)

Premium Tomatoes

1 sachet

Balsamic Vinegar


1 pack(s)

Brown Lentils

1 bag(s)


1 unit(s)


(ContainsCereals containing Gluten)

1 unit(s)


1 sachet


1 pot(s)

Sundried Tomatoes

1 unit(s)

Echalion Shallot

1 sachet

Red Wine Vinegar


1 block(s)

Feta Cheese


1 clove


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1837 kJ
Energy (kcal)439 kcal
Fat15.0 g
of which saturates9.0 g
Carbohydrate49 g
of which sugars22.0 g
Protein21 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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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!