Roast Tomato Salad With Rosemary Beans & Lentils

fruit and veg box

Roast Tomato Salad With Rosemary Beans & Lentils

Soft, crunchy, munchy, salty and sweet - a real flavour sensation!


To feed 4:

2 - 3 big handfuls of tomatoes, any shape or variety

2 red onions

2 sprigs of rosemary, stalks removed

1 tin of lentils, drained and rinsed

1 tins of haricot, borlotti or butter beans, drained and rinsed

2 big handfuls of spinach leaves

A handful of mixed seeds

A handful of parmesan shavings

Sea salt

Freshly ground black pepper

Olive oil



3 tbsp balsamic vinegar

The juice of a lemon

3 tbsp extra virgin olive oil

1 clove of garlic, finely grated and mashed with the back of a knife

A pinch of sea salt and freshly ground black pepper



1. Pre-heat the oven to 170c/ 350f/ gas mark 4.

2. According to their size, half or quarter the tomatoes leaving any small ones whole and place them on a roasting dish. Peel the red onions and cut them into very thin wedges and add them to the tomatoes. Drizzle over a glug of olive oil (about a tablespoon) and sprinkle over a pinch of salt and pepper before tumbling together. Pop in the oven and roast for 30-40 minutes.

3. Whisk together all the ingredients for the dressing in a bowl and set aside.

4. Warm a large frying pan over a medium to high heat and pour in a little olive oil. Scatter in the lentils and beans along with the rosemary. Season with a good pinch of salt and pepper then let everything turn crisp and bronzed for 10-15 minutes, shuffling and stirring them regularly. When they are ready, transfer to a large mixing bowl.

5. Add the spinach leaves, slightly cooled roasted tomatoes and onions to the beans and lentils before pouring over the dressing. Jumble everything together with your hands and transfer to a serving bowl or board.

6. Scatter over the mixed seeds and parmesan shavings then serve!

Enjoy! XX