zoom Lentils with slow-roasted  tomatoes, olives & tuna

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    Lentils with slow-roasted tomatoes, olives & tuna

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    Lentils with slow-roasted tomatoes, olives & tuna

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    2 x 300g packs Waitrose
    1 Mixed Baby Tomatoes, halved
    2 tbsp balsamic vinegar
    2 tbsp olive oil
    1 red onion, thinly sliced
    250g pack cooked Puy lentils
    100g Fragata Stoneless Manzanilla Olives Filled With Piquillo Pepper, roughly chopped
    2 x 110g cans John West MSC No Drain Tuna Steak With A Little Spring Water
    90g pack wild rocket
    20g pack dill, roughly chopped


    1. Preheat the oven to 200°C, gas mark 6. Toss the tomatoes with 1 tbsp each of balsamic vinegar and olive oil. Season.

    2. Roast the tomatoes for 30 minutes on a baking tray. Halfway through, turn them and add the onion to one side of the tray.

    3. Meanwhile, toss together the lentils, olives, tuna, rocket and half the dill in a large bowl.

    4. Spoon half the tomatoes into another bowl, then add the remaining balsamic vinegar and oil, and mash with the back of a fork to make a dressing. Stir the dressing through the salad, then top with the onion, remaining tomatoes and dill.

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