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Lentils with slow-roasted tomatoes, olives & tuna
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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.
Typical values per serving:
This recipe was first published in June 2019.