Warm Roasted Tomato and Lentil Salad

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Preheat your oven to 240°C/220°C fan/gas mark 9. Trim the aubergine, cut into 2cm pieces, then pop onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer.

Step 2

Pop the tomatoes onto a piece of foil with a drizzle of oil. Season with salt and pepper. Fold the foil, sealing on all sides to create a parcel. Place the tomato parcel onto the aubergine tray. When the oven is hot, roast on the top shelf until soft and golden, 17-18 mins. Turn the aubergine halfway through.

Step 3

Meanwhile, tear the ciabatta into roughly 2cm chunks and pop onto another baking tray. Drizzle with oil and season with salt and pepper. Bake on the middle shelf of the oven until golden, 6-8 mins. Once golden, remove from the oven and set aside. While the croutons bake, peel and grate the garlic. Drain and rinse the lentils in a sieve.

Step 4

Heat a drizzle of oil in a medium frying pan on medium heat. Once hot, add the garlic and stir-fry for 30 secs. Add the lentils to the pan and stir together until piping hot, 1-2 mins. Season to taste with salt and pepper, then remove from the heat.

Step 5

In a large bowl, combine the balsamic glaze, sun- dried tomato paste, sugar and olive oil for the dressing. Season with salt and pepper. When ready, add the lentils, roasted aubergine and tomatoes to the dressing and toss to coat. Allow to sit for 1 min to absorb the flavours.

Step 6

Just before serving, mix the baby leaves and croutons into your salad, then share between your bowls. Crumble the Greek style salad cheese over the top and drizzle over the yoghurt.