Ingredients
- Green lentils 125g
- Brown lentils 125g
- SpinneysFOOD roma plum tomatoes 400g
- SpinneysFOOD thyme sprigs 8
- SpinneysFOOD extra virgin olive oil 5 tbsp (4+1)
- Tamarind paste 2 tbsp
- SpinneysFOOD unrefined raw sugar 2 tbsp
- Red grape vinegar 3 tbsp
- SpinneysFOOD fine sea salt ½ tsp
- SpinneysFOOD fine black pepper ½ tsp
- Garlic clove 1
- SpinneysFOOD flat-leaf parsley 5g
- SpinneysFOOD chives 5g
- Feta cubes 80g
Nutrition (Per serving)
- Calories 418
- Fat 23g
- Saturates 7g
- Protein 17g
- Carbs 37g
- Sugars 10g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Mixed lentil salad with sticky tamarind roast tomatoes and feta
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.