Herby Lentil Salad
Delicious with grilled meat, fish or chicken, and just as luscious as a meat-free meal.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
500 g plump Rosa tomatoes, halved
1 Tbsp (15 ml) olive oil
3 Tbsp (45 ml) balsamic vinegar
Maldon salt and freshly milled pepper to taste
2 sprigs thyme or 1 tsp (5 ml) freeze-dried thyme
1 C (250 ml) brown lentils, boiled for 20 minutes until al dente, then drained
1 small red onion, thinly sliced and soaked in ¼ C (60 ml) red wine vinegar and 1 tsp (5 ml) sugar
1 C (250 ml) fresh flat-leaf parsley
1 C (250 ml) fresh basil
½ C (125 ml) fresh mint leaves
3 Tbsp (45 ml) Parmesan-infused olive oil
100 g chevin or goat’s milk cheese
salt and freshly milled black pepper to taste
Preheat the oven to 130 °C.
Line a baking tray with baking paper. Place the halved tomatoes onto the tray. Drizzle with the olive oil and balsamic vinegar. Season with salt and pepper and sprinkle with thyme. Roast for about 1 hour. Set aside and allow to cool slightly.
Place the lentils and roasted tomatoes in a large mixing bowl, together with the soaked onions (including the soaking vinegar), herbs and Parmesan-infused oil.
Gently add the goat’s milk cheese to the salad before serving and season to taste.
This salad is delicious served hot, at room temperature or even chilled.