Warm lentil salad with roast cherry tomatoes & red pepper
Warm lentil salad with roast cherry tomatoes & red pepper
45 minutesAdd Review
Login to add review
Ingredients
Method
Preheat the oven to 220ºC, gas mark 7. Put the cherry tomatoes and pepper strips onto a large baking tray – all the vegetables should be in a single layer. Drizzle with 1 tbsp oil, season well and toss to coat. Roast for 25 minutes, or until starting to char. Scatter the pumpkin seeds over a small roasting tin and toast for a few minutes on the shelf below, or use a dry frying pan.
Tip the lentils into a cold pan. Add the balsamic vinegar and the remaining 2 tbsp oil. Mix and leave to one side while the vegetables roast. When the tomatoes and peppers are nearly done, put the pan of dressed lentils over a low heat and gently heat through for a couple of minutes.
Remove from the heat. Add the parsley, season well, stir and spread out on a platter. Start to layer the other salad elements on top – add ½ the roasted peppers and tomatoes, then ½ the rocket. Repeat. Top with the feta, pumpkin seeds and olives. Finish with the basil leaves, then drizzle with a little extra oil and a grind of black pepper.
