A sweet and tangy flavour from the roasted tomatoes elevates this protein-rich salad with green and brown lentils while feta adds a delicious saltiness
|Prep time||10 minutes|
|Cook time||35 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Place the lentils in a large bowl and cover with water. Set aside to soak overnight.
Preheat the oven to 180°C, gas mark 4.
To make the roast tomatoes, cut the tomatoes in half vertically and place them skin side down on a baking sheet lined with baking paper. Arrange the thyme sprigs on top of them. Mix 1 tbsp of olive oil, tamarind paste and brown sugar and drizzle over the tomatoes. Roast for 15-20 minutes, or until sticky and caramelised. Discard the thyme and allow to cool slightly.
Place the lentils in a pot of boiling water (the water should be 3cm above the lentils) and cook for 10-15 minutes, or until tender. Drain well and immediately set aside.
To make the salad, combine the vinegar, remaining olive oil and the seasoning in a medium-sized bowl. Grate in the garlic and whisk together. Finely chop a handful of herbs and add to the lentils along with the dressing. Gently mix together.
Serve the lentils topped with the roast tomatoes and feta.