Burrata, Sunblush Tomato and Beluga Lentil Salad
Add a bit of substance to your salads with our Beluga lentils, this salad with burrata, Sunblush tomato and Salsa Verde hits the spot every time!
By Sophie Michell
Suitable for gluten-free and vegetarians
- 1 x 250g pouch of Merchant Gourmet Simply Cooked Beluga Lentils
- 4 x 150g burrata
- 150g sun blush tomatoes
- 150g yellow and red cherry tomatoes
For the Dressing
- 1 bunch of Basil
- 1 bunch of Tarragon
- 1 bunch of Mint
- ½ bunch of Parsley
- 2 cloves of garlic
- 4 anchovy fillets
- 30g capers
- 2 lemons juiced
- 150ml extra virgin olive oil
1.Firstly make the Salsa Verde, blitz it, but not too finely. Then check the seasoning and set aside
2.Add the lentils to a bowl, and then add 2 tbsp of the salsa Verde to it
3.Roughly chop the SunBlush tomatoes and half the cherry toms, then also mix in. Season and set aside
4.Take four plates and divide the lentil mix, then take the burrata out of the packaging and water and also place one on each plate
5.Drizzle with a little more Salsa Verde and then serve
How'd you get on?
If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!
Got any suggestions or improvements or tips? Let us know!