Winter Salad: Roasted Tomato, Basil & Lentil

Posted on January 24, 2011

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Here is the last winter salad recipe I’ll share with you for now. Not because I haven’t got lots more, but because I fear you may be getting bored of all this health food and be in need of a chocolate recipe very soon!

This recipe is a bit of a winter take on the classic summer tomato and mozzarella salad I tend to live on! This time, I’ve slow roasted the tomatoes to bring out their sweetness (with a little sprinkle of sugar to help them on their way) and added puy lentils to bulk it out a bit more and make it a more substantial salad for these cold months.

Dressing wise, I’ve chosen a very simple balsamic and olive oil mixture which suits these flavours perfectly!

This takes about 40 minutes to prepare, largely because of the tomatoes roasting time. You can short cut and buy sunblush tomatoes from the supermarket, but they are expensive and taste very different to these home roasted ones.

This salad will keep for up to 3 days in the fridge and makes a great alternative to a boring sandwich for a work lunch!

Roasted Tomato, Basil & Puy Lentil Salad

Salad: 100g puy lentils (dry weight), 3 large tomatoes, 1 tsp caster sugar, olive oil 100g mozzarella, large handful basil leaves (roughly chopped), 1/2 red onion (finely chopped), seasoning

Dressing: 2:1:1 ration of olive oil:balsamic reduction:balsamic vinegar (suggest 30ml:15ml:15ml)

Preheat oven to 180c/GM5. Slice each tomato into 8 segments. Lay on a baking sheet, sprinkle with sugar, drizzle with olive oil, season lightly with salt and pepper and roast for 30-40 minutes until reduced in size and edges are beginning to colour. Whilst tomatoes are roasting, cooking the lentils according to pack instructions (normally simmered for 15-20 minutes). Once cooked, rinse in cold water, drain and set aside. Remove the tomatoes and put aside to cool. Now assemble the salad by mixing together the tomatoes, lentils, onion and basil. Lay on a serving dish and scatter over torn mozzarella. Drizzle over the balsamic dressing, season as required and serve.

Enjoy,
Helen x

(serves 2 generously)

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