Warm Roasted Tomato & Lentil Salad
with Feta, Aubergine, Rocket and Croutons
Looking for a tasty midweek dinner option? Try cooking up our Tomato & Lentil Salad with Feta in just 20 minutes for a balanced and tasty dinnertime.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
100
Feta Cheese
125
Premium Tomato Mix
1
Echalion Shallot
1
Ciabatta
12
Red Wine Vinegar
(Contains Sulphites)
15
Honey
1
Aubergine
(May contain Celery)
1
Garlic Clove
12
Balsamic Vinegar
(Contains Sulphites)
30
Sundried Tomatoes
40
Wild Rocket
1
Lentils
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Pop the aubergine and tomatoes on a large baking tray and drizzle with oil and balsamic vinegar. Season with salt and pepper, toss to coat then spread out and roast until soft and charred, 15-18 mins. In a small bowl, soak the sundried tomatoes in hot water.
Meanwhile, tear the ciabatta into roughly 2cm chunks and pop on another baking tray. Drizzle with oil and season with salt and pepper. Bake on the middle shelf of the oven until golden, 8-10 mins. Meanwhile, halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. Drain the sundried tomatoes and roughly chop.
Heat a drizzle of oil in a frying pan on medium-high heat and add the shallot. Fry until soft, 2-3 mins, then stir in the garlic and sundried tomatoes. Fry for another minute then add the lentils to the pan and stir together. Season to taste with salt and pepper and turn the heat to low.
Meanwhile, combine the red wine vinegar and honey in a large mixing bowl along with a drizzle of oil. Season with salt and pepper.
Tip the lentil mixture into the bowl with the dressing along with the roasted aubergine and tomatoes. Toss to coat and allow to sit for a minute to absorb all the flavours. Just before serving, toss through the rocket and croutons.
Divide the salad between your bowls and crumble the feta over the top. Enjoy!
