Summer tomato & lentil salad

Name: Summer tomato & lentil salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 ciabatta roll (about 100g); 1 tbsp olive oil; 400 g cherry vine tomatoes, halved; 400 g Beluga lentils, drained and rinsed; 125 g mozzarella, drained and torn into small pieces; 25 g pack fresh basil, leaves only, torn

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

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.