Recipe

Oven Dried Tomato and Lentil Salad

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Oven Dried Tomato and Lentil Salad

This recipe is most definitely a sum of all its parts and a symphony of veggie goodness, oven-roasted crispy new potatoes, fresh and crisp red onion, earthy lentils, oven-dried plum grape tomatoes, salty blue cheese and served with a delicious balsamic and coriander dressing.




Ingredients to serve 2

  • 150g x Cherry Tomatoes - halved
  • 2 x Plum Tomatoes - quartered
  • 150g x Lentils - See Gino's Tip
  • 250g x Baby Potatoes - halved
  • ½ x Red Onion - thinly sliced
  • 5g x Italian Flat Leaf Parsley - chopped
  • 5g x Fennel - chopped
  • 40ml x Balsamic Vinegar
  • ½ tbsp x Coriander
  • 75g x Blue Cheese - gently crumbled
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sugar/Sweetener (from your pantry)

Ingredients to serve 4

  • 300g x Cherry Tomatoes - halved
  • 4 x Plum Tomatoes - quartered
  • 300g x Lentils - See Gino's Tip
  • 500g x Baby Potatoes - halved
  • 1 x Red Onion - thinly sliced
  • 10g x Italian Flat Leaf Parsley - chopped
  • 10g x Fennel - chopped
  • 80ml x Balsamic Vinegar
  • 1 tbsp x Coriander
  • 150g x Blue Cheese - gently crumbled
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)
  • Sugar/Sweetener (from your pantry)

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 and tomatoes well. Rinse your Italian flat-leaf parsley and fennel 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 (give your mixing bowl a quick clean) onto an oven tray and pop into the oven to roast for 30-35 minutes until lightly browned and tender.

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 in it. 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 be 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.