Inspired by Ottolenghi’s signature style, this lentil, roasted tomato, and aubergine dish is elevated takes on a new twist. The lentils are cooked to perfection and mixed with tender roasted tomatoes and caramelized aubergines for a mouth-watering flavor. The dish is hearty, satisfying, and perfect for a comforting weeknight dinner.
Jump to RecipeA Quick and Easy Summer Salad
This super easy lentil and roasted tomato salad is inspired by renowned chef Yotam Ottolenghi from his book Simple, who is known for his signature style of bold flavors and hearty ingredients. is filled with healthy lentils that create a tender and flavourful base. The nutritional benefits of lentil are high as it contains loads of protein and fiber. Perfectly filling as a lunch or as a side for hosting a dinner. The nutty and earthy flavour of the lentil complements the roasted tomatoes perfectly, creating a contrast in flavour and texture.
Caramelized Aubergines for Richness
The aubergines in this dish are roasted and caramalised and add a rich and almost meaty flavour to the salad, really boosting its flavour with an additional smokiness. The addition of the aubergine also adds fiber and antioxidants whilst also adding depth and complexity to the dish.
Harmony of Flavours
The combination of lentils, roasted tomatoes and aubergines together creates a sweet and savoury contrast that is nutrient-packed to create a healthy and wholesome meal. The addition of lots of herbs such as rocket, dill, and parsley add freshness to the dish which is complemented by the addition of Greek yoghurt. The Yoghurt provides a creamy sauce to the salad that brings all the flavors and textures together, preventing the salad from getting too dry.
This is the perfect salad to make this summer, as tomatoes are in high season and at their most delicious!
Lentil and Roasted Tomato Salad
Ingredients
- 2 large aubergines whole with the top green leaves cut off
- 300 grams cherry tomatoes
- 160 grams brown lentils uncooked
- 4 tbsp olive oil
- 1 large lemon juiced
- 2 cloves garlic minced
- 1 tbsp dill leaves carefully removed from stems
- 100 grams Greek yoghurt
- salt and crushed black pepper
- 100 grams fresh rocket
- 20 grams fresh flat leaf parsley leaves removed from stems
Instructions
- Preheat oven to 230 degrees Celcius or as hot as your oven will go.
- Place the aubergines on a baking tray and bake for 1 hour, turning them over halfway to evenly cook on both sides. Alternatively, if you have a gas stove, poke holes in the aubergines with a fork and roast them directly on the flames until blackened and completely soft on all sides. Remove from the heat and allow to cool. Once cooled, scoop out the flesh and leave it to rest in a colander above a bowl for about 30 minutes to drain the water.
- Place the cherry tomatoes in an oven dish, drizzled with olive oil, salt and pepper and roast for 15-20 minutes until completely soft.
- Cook the lentils according to the packaging instructions, until soft but firm, approximately 20 minutes. Drain and set aside to cool slightly.
- Once ready to serve, combine the lentils with 2 tbsp olive oil, lemon juice, rocket, salt and pepper and place into a serving dish. On top, add the broken-apart aubergine, cherry tomatoes and dollop the yoghurt across the dish. Sprinkle the dill and parsley leaves on top and sprinkle with cracked black pepper.
