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Summer tomato & lentil salad
Serves4
CourseSide
Prepare10 mins
Cook5 mins
Total time15 mins
1 ciabatta roll (about 100g)
1 tbsp olive oil
400g cherry vine tomatoes, halved
400g Beluga lentils, drained and rinsed
125g mozzarella, drained and torn into small pieces
1/2 x 25g pack fresh basil, leaves only, torn
Dressing
2 tbsp balsamic vinegar
5 tbsp extra virgin olive oil
¼ tsp clear honey
Heat a griddle pan over a high heat. Tear the ciabatta roll into large chunks and toss with the oil; season. Once hot, griddle the ciabatta pieces for 1-1½ minutes on each side until lightly charred around the edges. Tip into a large bowl.
Add the tomatoes, lentils, mozzarella and basil to the bowl. In a separate, small bowl, combine all the dressing ingredients and whisk well. Pour the dressing over the salad and give it a good mix. Transfer to a serving plate and serve straight away.
Cook’s tip
The sweetness of balsamic vinegar works a treat with tomatoes but other vinegars such as sherry or red wine would be lovely too.
