نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

سلطة عدس مع طماطم مشوية بالتمر هندي وجبن الفيتا

Arabic 10 Mins Prep · 35 Mins Cook

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.