Yotam Ottolenghi's lentil salad with oven-dried tomatoes

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Start by making the oven-dried tomatoes. Preheat the oven to 130°C. Cut the tomatoes in half vertically and place skin-side down on a baking sheet lined with baking parchment. Arrange the thyme sprigs on top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some salt. Roast for 1 and 1/2 hours, or until semi-dried. Discard the thyme and allow to cool down slightly. Alternatively use store bought dried tomatoes and soak in warm water prior to use. Reduces time by 1.5 hours.

Step 2

Meanwhile, place the red onion in a medium bowl, pour over the red wine vinegar and sprinkle with the salt. Stir, then leave for a few minutes to soften the onion.

Step 3

Place the lentils in a pan of boiling water (the water should come 3cm above the lentils) and cook for 20-30 minutes, or until tender. Drain well and immediately combine with the sliced onion. Add the olive oil, garlic, salt and black pepper. Stir well and leave aside to cool down. Once cool, add the fresh herbs (leaving a handful aside). Gently mix together.

Step 4

To serve, pile up the lentils on a large plate or bowl, add Gorgonzola (or your preferred cheese) and tomatoes. Just before serving, sprinkle the remaining herbs on top.

Step 5

Also works with other blue cheeses or you can replace it with grilled halloumi or fresh feta cheese.

Step 6

Prepare well ahead and serve luke warm