As we come to the end of the season for tomatoes in Australia, I thought that this recipe from Ottolenghi’s Plenty
would be a lovely way to show them off.
This salad also ticked a few more boxes, including Saskia’s beloved theory of ‘combining for protein‘. It was also a nice, substantial salad which we served (along with a couple of other things) to vegetarian friends when they came over to dinner.
The recipe is simple, just bake some gorgeous tomatoes with thyme, balsamic and olive oil:
Cook some lentils, then toss the cooled tomatoes through, along with spanish onion, herbs and gorgonzola.
Absolutely delicious! I recommend you try this recipe without delay!
Lentils with tomatoes and gorgonzola
Adapted from Plenty: Vibrant Recipes from London’s Ottolenghi.
Note, the original recipe called for Castelluccio lentils, but I substituted for puy lentils which are more widely available in Australia. I also altered the herbs slightly, the original recipe included dill, which I am not a huge fan of!
250g puy lentils
1/2 small red onion, very thinly sliced
1 tbs red wine vinegar
3 tbs olive oil
1 garlic clove, crushed
3 tbs chopped parsley
2 tbs chopped chives
3 tbs chopped coriander
100g mild gorgonzola, in small chunks
8 thyme sprigs
1 tbs olive oil
2 tbs balsamic vinegar
- Make the tomatoes. Pre-heat the oven to 130C. Line a baking tray with baking paper, quarter the tomatoes and place in the tray, skin side down. Place the thyme sprigs on top, then drizzle with balsamic vinegar and olive oil. Scatter a few pinches of sea salt on top.
- Roast for 1.5 hours, until the tomatoes are semi-dried. Transfer to a plate to cool and discard the thyme sprigs. Allow to cool.
- Cook the lentils in plenty of boiling water until tender – about 20 minutes or so.
- While the lentils are cooking, place the red onion in a medium bowl and cover with the red wine vinegar and a pinch of salt.
- Drain the lentils, and while they are still warm, mix with the red onion. Add the olive oil and garlic.
- Once the lentils have cooled, add in the herbs and the tomatoes. Sprinkle the gorgonzola on top. Drizzle the cooking juices from the tomatoes over the top.