Name: Triple Tomato Lentil Salad with Chipotle Dressing
Total time: 2 h
Yield: 2
Ingredients: 250g cherry tomatoes, halved; 2 tsp olive oil; Sea salt; ½ small red onion, thinly sliced; 4 tsp apple cider vinegar; 2 tsp warm water; A pinch of sea salt; 3 sun-dried tomatoes, finely chopped; 3 tsp sun-dried tomato oil; 1 tsp chipotle chilli flakes; 1 tsp apple cider vinegar; 1 tsp caster sugar; Sea salt and black pepper; 250g mixed tomatoes, roughly chopped; 1 pouch Merchant Gourmet French Puy Lentils; 50g mixed soft herbs, roughly chopped (such as coriander, parsley and mint)

Triple Tomato Lentil Salad with Chipotle Dressing

Slow-roasted tomatoes, juicy fresh tomatoes and rich sun-dried tomatoes come together with Merchant Gourmet French Puy Lentils in this vibrant summer salad. Finished with a smoky chipotle dressing, soft pickled onions and plenty of fresh herbs, it's layered with sweet, tangy and savoury flavours in every bite.

Arrange the cherry tomatoes cut-side up on a baking tray lined with baking parchment. Drizzle with the olive oil and season lightly with sea salt.
Roast for 90 minutes until slightly shrivelled and intensely sweet. Remove from the oven and leave to cool slightly.
Meanwhile, place the red onion in a small bowl with the cider vinegar, warm water and a pinch of salt. Set aside for 10 minutes to soften and lightly pickle.
To make the dressing, combine the sun-dried tomatoes, sun-dried tomato oil, chipotle chilli flakes, cider vinegar, caster sugar and a pinch of sea salt and black pepper. Stir well, adjusting the balance of oil or vinegar to taste if needed.
Drain the pickled onions and place them in a large serving bowl with the mixed tomatoes, Merchant Gourmet French Puy Lentils and fresh herbs.
Add the roasted tomatoes and spoon over the chipotle dressing. Gently toss everything together until evenly coated.
Leave the salad to sit for 30 minutes before serving to allow the flavours to develop. Taste and adjust the seasoning if needed.
Serve at room temperature and enjoy