Roast a large batch of tomatoes at once then keep in oil in the fridge. They’re great in replacement of sun-dried tomatoes, with pasta, in salads and in tarts and quiches.
If you’re a garlic lover, you can squeeze the leftover roasted garlic cloves and mix through the lentils.
Method for put lentil, tomato and green bean salad:
- Preheat oven to 160C.
- Slice the tomatoes in half and place in a roasting dish cut side up. Crush the garlic cloves with the side of a knife, leaving the skins on and put in the roasting dish with the tomatoes along with two sprigs of basil. Drizzle with oil and season well with salt and pepper.
- Cook tomatoes in the oven for an hour to 1 1/2 hours. Check every 30 mins letting any moisture out the oven.
- Whilst the tomatoes are drying out cook the green beans. Top and tail the ends and cut in half. Put the beans into boiling water and cook for 5-8 mins. You want the beans to still have bite. Drain and rinse under cool water.
- To cook your own lentils, use 100g dried lentils and cook in 500ml of boiling stock for 10-15 minutes, you want the lentils to be aldente.
- Mix the cooled lentils and green beans season and dress with the red wine vinegar.
- To serve top the beans and lentils with the semi dried tomatoes and decorate the salad with the remaining basil leaves.
This salad is great as a small side salad or as a main with poached chicken.