Thrown together from a store cupboard staple and some fresh ingredients, this salad makes for a perfect main ingredient or a hearty side salad.
Ingredients
250g pack ready-to-use puy lentils*
1/2 red onion, finely chopped
1/2 bunch fresh parsley finely chopped
4 vines cherry vine tomatoes
1 red pepper
Sprinkle of sea salt
Juice of 1 lemon
Drizzle of olive oil
Method
Heat the oven to 180 C. Place the cherry tomatoes and slices of red pepper on a baking tray. Drizzle liberally with olive oil (not virgin) and sprinkle with sea salt. Roast in the oven for ca 40 minutes.
Meanwhile, mix the lentils, chopped onion, chopped parsley, juice the lemon and add the juice.
When the tomatoes are ready gently prise them off the stem and add them to the lentils. Use scissors to cut the red pepper into squares and add these too. Now add the oil and tomato juices from the baking tray. Use a spatula to get every last drop. Add more olive oil to the salad if necessary.
*In the image used I also added some left over chilled basmati rice.
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