Lentil and Cherry Tomato Salad

8:59 pm on 27 March 2006

Ingredients

  • 300 grams Puy lentils, cooked in boiling salted water until tender, rinsed and well drained.
  • DRESSING:
  • 4 tablespoons olive oil
  • 1 teaspoon wholegrain mustard
  • juice of 1 lemon
  • 1 tablespoon red wine vinegar
  • ½ teaspoon sugar
  • salt and black pepper
  • SALAD:
  • 2 spring onions, finely sliced
  • 1 punnet cherry tomatoes, halved
  • 2 Lebanese cucumbers, split in half lengthways, seeds scooped out and diced
  • 3 tablespoons capers, rinsed and dried
  • zest and juice of 1 lemon
  • large handful of Italian parsley, chopped
  • handful each of tarragon and chervil
  • salt and black pepper

Method

Whisk together all the dressing ingredients. Check for seasoning and set aside until ready to use.

Combine the salad ingredients with the lentils and toss well. Fold through the dressing and check for seasoning.

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