Roast Tomato, Lentil & Feta Salad Recipe | Abel & Cole
Roast Tomato, Lentil & Feta Salad
Clock Image
Prep: 10 mins
Cook: 30 mins
This hearty Middle Eastern-inspired salad is full of flavour, from rich, roasted tomatoes to savoury crumbles of creamy feta, not to mention fresh herbs and a pinch of spice, all tossed through nutty green lentils.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
588 kcal
(per portion)
Ingredients you'll need
  • 400g vine tomatoes
  • 2 garlic cloves
  • 2 tsp ground cumin
  • 1 tbsp red wine vinegar
  • A large handful of flat leaf parsley
  • A handful of mint, leaves only
  • 2 x 400g tins of green lentils
  • 200g feta
From your kitchen
  • 1 tsp + 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Put a roasting tin in the oven to heat up.

  • 2.

    Halve the tomatoes horizontally. Peel and finely chop the garlic. Put half the garlic in a bowl with 1 tsp olive oil, ½ tsp ground cumin and a pinch of salt and pepper. Mix well. Arrange the tomatoes in the preheated tin, cut side up. Roast for 30 mins.

  • 3.

    While the tomatoes roast, whisk the remaining garlic and cumin with 1 tbsp olive oil and 1 tbsp red wine vinegar to make a dressing. Set aside.

  • 4.

    Strip the mint leaves from their woody stems (you can use the stems to make mint tea - they’re just as flavourful as the leaves). Finely chop the mint leaves and all of the parsley, leaves and stalks.

  • 5.

    Drain and rinse the lentils. Once the tomatoes have roasted for 30 mins, add the lentils, the dressing and the chopped herbs to the warm tin. Gently mix everything together (mixing everything in the roasting tin means you’ll be mopping up all the tomato juices in the tin). Scoop the salad onto warm plates. Crumble the feta over the top and tuck in.