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 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. 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 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.