Beluga Lentil, Tomato & Basil Salad

Name: Beluga Lentil, Tomato & Basil Salad
Total time: PT30minutes
Yield: 2
Ingredients: 125g salad leaves; 200g cherry tomatoes, halved; 50g sun-dried tomatoes, roughly chopped; 20g basil, roughly chopped; 1 pouch Merchant Gourmet Beluga Lentils; 600g new potatoes, halved; 2 tbsp olive oil; Pinch sea salt; 3 tbsp olive oil; 1 tbsp red wine vinegar; Pinch chilli flakes; Pinch sea salt and black pepper

Roasted new potatoes, sweet tomatoes, fragrant basil and Beluga Lentils come together in this vibrant salad. Finished with a simple red wine vinegar dressing, it's a fresh, satisfying meal that's perfect for lunch or dinner.

Written by Merchant Gourmet

30 minutes Serves 2 Beginner

Ingredients

125g salad leaves
200g cherry tomatoes, halved
50g sun-dried tomatoes, roughly chopped
20g basil, roughly chopped
1 pouch Merchant Gourmet Beluga Lentils
600g new potatoes, halved
2 tbsp olive oil
Pinch sea salt
Dressing
3 tbsp olive oil
1 tbsp red wine vinegar
Pinch chilli flakes
Pinch sea salt and black pepper

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Beluga Lentils

250G

Preheat the oven to 200°C.
Boil the new potatoes for around 15 minutes until just tender.
Drain well, transfer to a baking tray and gently crush with the back of a spoon.
Toss with the olive oil and sea salt.
Roast for 20 minutes until crisp and golden.
Meanwhile, place the salad leaves, cherry tomatoes, sun-dried tomatoes, basil and Merchant Gourmet Beluga Lentils into a large bowl.
In a small bowl or jug, whisk together the olive oil, red wine vinegar, chilli flakes, sea salt and black pepper.
Add the roasted potatoes to the salad.
Pour over the dressing and toss gently to combine.
Finish with a few extra basil leaves if liked and serve immediately.

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