Summer tomato & lentil salad

Name: Summer tomato & lentil salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 ciabatta roll (about 100g); 1 tbsp olive oil; 400 g cherry vine tomatoes, halved; 400 g Beluga lentils, drained and rinsed; 125 g mozzarella, drained and torn into small pieces; 25 g pack fresh basil, leaves only, torn

Chetna Makan's recipe for this hearty salad can be whipped up in only 15 minutes.

3 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseSide
Prepare10 mins
Cook5 mins
Total time15 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 ciabatta roll (about 100g)
1 tbsp olive oil
400g cherry vine tomatoes, halved
400g Beluga lentils, drained and rinsed
125g mozzarella, drained and torn into small pieces
½ x 25g pack fresh basil, leaves only, torn

Dressing

2 tbsp balsamic vinegar
5 tbsp extra virgin olive oil
¼ tsp clear honey

Heat a griddle pan over a high heat. Tear the ciabatta roll into large chunks and toss with the oil; season. Once hot, griddle the ciabatta pieces for 1-1½ minutes on each side until lightly charred around the edges. Tip into a large bowl.
Add the tomatoes, lentils, mozzarella and basil to the bowl. In a separate, small bowl, combine all the dressing ingredients and whisk well. Pour the dressing over the salad and give it a good mix. Transfer to a serving plate and serve straight away.