Serve up this roasted tomato and puy lentil salad for a simple summer lunch al fresco. The tangy mustard dressing helps to cut through the richness of the blue cheese; if you're not a fan of stronger cheeses, feel free to substitute for feta or goat's cheese instead.
Bonus - this recipe can be made in advance so you can get on with other tasks if you're entertaining a crowd.
250g pouches cooked puy lentils, we used Merchant Gourmet
1
red chilli, deseeded and finely chopped
3
spring onions, finely sliced
60g
walnuts, roughly chopped
60g
rocket
125g
Danish blue, Roquefort or Gorgonzola, crumbled
For the dressing
2Tbsp.
red wine vinegar
1Tbsp.
caster sugar
2Tbsp.
extra virgin olive oil
1Tbsp.
wholegrain mustard
Directions
Step 1Preheat oven to 200° (180° fan) mark 6. In a small roasting tin, toss the tomatoes in the oil and some seasoning. Roast for 13-15min, or until golden and collapsing. Set aside until needed.
Step 2In a large bowl, whisk the dressing ingredients and plenty of seasoning until combined. Add the puy lentils, chilli and most of the spring onions. Mix to combine and coat.
Step 3Add the walnuts, rocket and blue cheese and gently mix. Empty on to a platter and scatter over the tomatoes (and any tin juices). Finish with the remaining spring onions and serve.
Get ahead
Prepare to end of step 2 up to a day ahead. Cover and chill tomatoes and lentil salad separately. Complete recipe to serve, allowing the salad and tomatoes to come to room temperature first.
Per serving:
What to read next
Calories: 230
Protein: 20g
Total fat: 13g
Saturates: 4g
Total carbs: 12g
Sugars: 4g
Fibre: 12g
From lollies to barbecues, midweek easy meals to salads - the best summer recipes for every occasion
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