Name: Roast tomato and lentil salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 275 gram baby roma trussed tomatoes, snipped into 4 equal portions; cooking oil spray; 1 cup long-grain white rice; 200 gram green beans, halved diagonally; 400 gram can brown lentils, rinsed; 1 cup baby basil leaves; 1/2 cup bought low-fat italian dressing; 1/2 cup shaved parmesan

Roast tomato and lentil salad

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

275 gram baby roma trussed tomatoes, snipped into 4 equal portions

cooking oil spray

1 cup long-grain white rice

200 gram green beans, halved diagonally

400 gram can brown lentils, rinsed

1 cup baby basil leaves

1/2 cup bought low-fat italian dressing

1/2 cup shaved parmesan

Method

1.Preheat oven to 220°C/200°C fan forced. Place tomatoes on a baking tray; spray with oil. Season. Bake for 10 minutes or until tomatoes collapse slightly.

2.Meanwhile, cook rice in a large saucepan of boiling salted water for 10-12 minutes or until tender, adding beans during last 2 minutes of cooking. Drain. Refresh under cold water. Drain well.

3.Combine rice, beans, lentils and basil on a large serving platter. Drizzle with italian dressing. Top with roasted tomatoes and parmesan. Serve.

Use standard tomatoes cut into wedges. Cooking time may vary. N0 baby trussed tomatoes? Use cherry tomatoes. Make ahead. Cook rice a day ahead, then cover with plastic food wrap and chilli. Use chickpeas, batter beans, borlotti beans or kidney beans instead of lentiis. Try brown rice instead. Cooking time will vary.
Note

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Ingredients

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