We ate this colourful number with the Roast Beetroot Salad with Kale & Sunflower Seed Pesto – a real rainbow line up. It would also work particularly well with some fresh white fish or roast pork. Make sure you make a lot of it, it’s great for packed lunches.
Puy lentil, roast cherry tomatoes & capsicum salad
1 cup puy lentils
1 bay leaf
750g cherry tomatoes
2 capsicum, grilled, skins removed, and sliced
2 red onions, cut into 1cm thick wedges
1/2 cup tarragon, flat leaf parsley
1/4 cup oil
1/4 cup red wine vinegar
salt and pepper
Preheat oven to 90*C.
Combine lentils and bay leaf in a saucepan. Cover with water about an inch above and bring to the boil. Reduce heat and simmer for about 10 minutes, until lentils have softed but still have a little bit of bite. Drain and set aside.
Halve and quarter tomatoes.
Set aside one half of the tomatoes, and place the other half on a baking tray. Drizzle over olive oil and toss to coat evenly. Place in the oven to roast for 3 hours. Before the last half hour, sprinkle over sugar.
For the dressing, mix together the olive oil, red wine vinegar and salt and pepper to taste.
Combine all ingredients and toss well.