Method
Before You Begin
Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 190°C.
Washing Instruction
Wash your hands, baby potatoes, and tomatoes well. Rinse your italian flat-leaf parsley, fennel and coriander thoroughly and drain on paper towel.
Gino's Tip
Even though lentils come dry its best just to give them a rinse prior to cooking to remove any impurities.
Step 1 - Oven Roast Tomatoes and Crispy Potatoes
Toss your halved cherry tomatoes and quartered tomatoes in a large mixing bowl with a drizzle of olive oil, salt, and pepper. Place onto an oven tray (reserve your mixing bowl), skin side down, and roast for 30 minutes until your tomatoes are slightly oven-dried.
Toss your halved baby potatoes in a large mixing bowl with a drizzling of olive oil, salt, and pepper, scatter onto an oven tray, and pop into the oven to roast for 30-35 minutes until lightly browned and tender. It's best to place your tomatoes and baby potatoes in at the same time, so they are done at roughly the same time.
Step 2 - Lentil and Herb Salad
In the meanwhile, cook your brown lentils in a medium saucepan with about twice the amount of water for 25-30 minutes until tender.
Drain through a colander and toss in a large mixing bowl along with your sliced red onion and chopped herbs. Season with salt and pepper and crumble over your blue cheese.
Step 3 - Balsamic and Coriander Dressing
Lastly, whisk your balsamic vinegar and coriander along with double the amount of olive oil. Taste and season only if need by adding sugar/sweetener to balance any tartness.
To Serve
Dress your lentil and herb salad with your balsamic and coriander dressing and divide this amongst your servings, top with your oven-roasted tomatoes.