Lentil and oven-dried tomato salad

Oven dried tomatoes
400 g plum tomatoes (about 5)
8 thyme sprigs
1 tbsp olive oil
2 tbsp thick balsamic vinegar

For the salad
1 small red onion, very
thinly sliced
1 tbsp good-quality red
wine vinegar
1 tsp Maldon salt
250 g lentils
3 tbsp olive oil
1 garlic clove, crushed
3 tbsp parsley, chopped
3 tbsp chives, chopped
4 tbsp dill, chopped

Lentil and oven-dried tomato salad
80 g gorgonzola, cut into
rough chunks
Salt and freshly grated black
pepper, to taste


Start by making the oven-dried tomatoes. Preheat oven to 130°C. Halve the tomatoes vertically and place skin-side down on a baking tray. Arrange the thyme sprigs on
top of them. Drizzle over the olive oil and balsamic vinegar and sprinkle with some freshly ground salt and black
pepper. Roast for 1 ½ hours, or until semi-dried. Discard the thyme and allow to cool.

Place the lentils in a pan of boiling water and cook for 20-30 minutes, or until tender. Drain well in a sieve and, while still warm, add to the sliced onion.
Add the olive oil, garlic and some black pepper. Stir to mix and leave aside to cool. Then add the herbs and gorgonzola and mix together. Place in serving bowl and drizzle
the tomato cooking juices on top and serve.