Warm lentil salad with roasted baby toms and avacado

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Based on a recipe from the Fresh Ideas magazine, the luxuriousness of the roasted baby toms & balsamic roasted red onion with the saltiness of the feta & creaminess of the avacado make this warm salad a winner!

Preparation time: 10 mins
Cooking time: 27 mins

Serves: 4

Dietary guidance: v 

Tags: starter · vegetarian · lunch ·


2 red onions, peeled and cut into 8ths
2-3 tbsp balsamic vinegar
250g cherry toms
2 -3 ripe avacados
100-120 g rocket
3 tbsp olive oil
2 x 410g tins green lentils, drained
200g feta cheese, crumbled


1 - Preheat oven to 200 degrees C, Gas Mark 6
2 - Put onions in roasting tin, and pour over the vinegar and 2 tbsp of the oil, and toss until the onions are fully coated
3 - Season, and roast for 15 mins, turning and basting 1/2 way through
4 - Add the toms and cook for another 12 mins, until they burst
5 - Peel and cut the avacado into bite sized pieces, add to a bowl with the rocket, and toss in the remaining 1 tbsp of olive oil. Season.
6 - Remove the roating tin from the oven, and stir the drained lentils into the roasted onions and toms. The heat of the tin will warm the lentils.
7 - Add the ingredients from the roasting tin to the rocket and avacado, and mix well.
8 - To serve, sprinkle over the crumbled feta

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