Waitrose and Partners
Roast tomato, lentil & feta warm salad

Roast tomato, lentil & feta warm salad

Colour-popping, flavourful and filling, this tangy salad is satisfying on its own, or try it as a side for six with roasted chicken thighs.

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Gluten freeVegetarianLow in saturated fatHigh fibreHigh protein2 of your 5 a day5 plant varieties
  • Serves4
  • CourseAccompaniment
  • Prepare25 mins
  • Cook1 hr
  • Total time1 hr 25 mins

Ingredients

For the pickled shalllots

  • 2 echalion shallots, cut into thin rings
  • 2 tbsp sherry vinegar
  • 2 tsp caster sugar

For the salad

  • 2 x 450g packs classic vine tomatoes, halved across the equator
  • 1 tbsp caster sugar
  • 250g dried lentils, well rinsed
  • 90g pack wild rocket
  • 50g toasted flaked almonds
  • ½ x 200g pack feta, crumbled
  • 25g pack mint, leaves roughly chopped

For the dressing

  • ½ tbsp wholegrain mustard
  • ½ tbsp sherry vinegar
  • ¾ tsp caster sugar
  • 2 tbsp extra virgin olive oil

Method

  1. Mix the shallots with the sherry vinegar and 2 tsp sugar in a small bowl, season well with salt, then set aside to pickle, tossing occasionally. Preheat the oven to 200°C, gas mark 6. Spread the tomatoes, cut-sides up, on a large baking tray and evenly scatter over 1 tbsp sugar with some salt. Roast for 50-60 minutes, until the tomatoes are shrivelled and juicy.

  2. Meanwhile, cook the lentils according to pack instructions, then drain and allow to cool for 20 minutes. For the dressing, mix the mustard, vinegar, sugar and some seasoning in a small bowl or jam jar. Drizzle in the extra virgin olive oil, then whisk well until combined.

  3. Put the rocket, almonds, feta and mint into a large mixing bowl with the drained shallots. Toss the cooked tomatoes gently through the salad with the lentils, drizzling in the dressing as you go. Check the seasoning and serve.

Cook’s tip

Cut any extra feta into cubes, cover and freeze on a tray for a couple of hours until solid, then pop them into an airtight bag and freeze for up to a month. The cheese may be a little grainy once defrosted, but it’s still good for crumbling into salads and traybakes.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,767kJ/ 423kcals

Fat

19.3g

Saturated Fat

5.8g

Carbohydrates

32.5g

Sugars

15.7g

Fibre

15.7g

Protein

22g

Salt

1.2g

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