Summer tomato & lentil salad

Summer tomato & lentil salad

Chetna Makan's recipe for this hearty salad can be whipped up in only 15 minutes. 

3 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook5 mins
  • Total time15 mins

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Ingredients

  • 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
  • ½ x 25g pack fresh basil, leaves only, torn

Dressing

  • 2 tbsp balsamic vinegar
  • 5 tbsp extra virgin olive oil
  • ¼ tsp clear honey

Method

  1. 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.

  2. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,703kJ/ 409kcals

Fat

27g

Saturated Fat

7.2g

Carbohydrates

25g

Sugars

6.2g

Fibre

6.3g

Protein

12g

Salt

0.6g

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Overall rating (3/5)

3 out of 5 stars1 rating