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Garlic pittas with tomatoes, lentils & artichokes
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2 cloves garlic
2 wholemeal pittas
2 tbsp extra virgin olive oil
300g classic vine tomatoes
1 tsp red or white wine vinegar
75g chargrilled artichokes in oil, drained and sliced
½ x 250g pack Love Life Puy Lentils
20g pitted black olives
½ x 25g pack basil
1. Halve one of the garlic cloves and rub all over both sides of the pittas. Brush the pittas with a little of the oil. Crush all the garlic and put in a bowl. Halve the tomatoes and scoop the seeds into a sieve resting over the bowl. Press the pulp through the sieve to extract as much juice as you can (it’s easiest if you use one hand to squeeze out the juice). Discard the pulp and add the remaining oil and the vinegar to the bowl. Season lightly.
2. Slice the tomato flesh and combine with the artichokes, lentils and olives. Reserve a few small basil leaves and tear the remainder into the salad.
3. Gently heat the pittas in a frying pan until lightly toasted. Halve and place on serving plates. Pile the salad onto the plates, spoon over the dressing and scatter with the reserved basil leaves.
Typical values per serving:
1 of your 5 a day; source of protein.
This recipe was first published in May 2019.