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Roasted tomato and lentil salad

This salad has such a summery feel to it; fresh and vibrant and only takes 5 minutes to make. It is perfect to chuck in a tuppaware for lunch at work or pop in your picnic basket too.

Ingredients (serve one)

  • 1/2 carton or tin of green lentils

  • 2 cups fresh spinach

  • 200g cherry tomatoes

  • 1/2 white onion

  • 1 clove garlic

  • 1 cooked beetroot

  • 1/2 tsp. olive oil

  • seasoning to taste


1. In a small bowl half tomatoes and slice onions thinly, drizzle in olive oil and finely sliced garlic clove and roast for 10 minutes on a foiled tray at 180oc.

2. Boil lentil for 5 minutes with seasoning.

3. Mix together roughly chopped spinach, cooled lentils and mixed vegetables. Chop beetroot and season to taste.