By Charlotte Elizabeth

Ottolenghi’s lentil salad with oven-dried tomatoes

Ingredients

4 servings

For the oven-dried tomatoes

400gcherry tomatoes

8thyme sprigs

1 Tbspextra virgin olive oil

2 Tbspbalsamic vinegar

thick

For the lentils

1red onion

small, very thinly sliced

1 Tbspred wine vinegar

good-quality

250gCastelluccio lentils

or Puy lentils

3 Tbspextra virgin olive oil

1garlic clove

crushed

3 Tbspparsley

chopped

3 Tbspchives

chopped

4 Tbspdill

chopped

salt

pepper

Instructions