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    Lentil, blistered tomato & pesto salad

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    Lentil, blistered tomato & pesto salad

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    200g LoveLife Lentils, rinsed
    500g cherry tomatoes
    2 cloves garlic, sliced
    2 tsp nonpareille capers, drained
    3 tbsp extra virgin olive oil
    1 tbsp sherry vinegar
    1 shallot, finely diced
    1 celery stalk, finely diced
    2 tbsp fresh green pesto with basil 


    1. Preheat the oven to 220°C, gas mark 7. Place the lentils in a saucepan, cover with plenty of cold water and place over a high heat. Bring to the boil, then simmer briskly for 20 minutes or until tender.

    2. Meanwhile, place the tomatoes in a small baking dish in which they fit snugly in a single layer. Add the garlic, capers, 2 tbsp oil and the vinegar, season and give everything a shake. Roast for 18 minutes or until the tomatoes are bubbling and blistered.

    3. Place the remaining 1 tbsp oil, shallot and celery in a large mixing bowl. Drain the lentils and add to the bowl, season and stir together. Divide the lentils between plates and top with the tomatoes and their juices, spooning over the pesto to serve. 

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