Slow roasted tomatoes and parsley lentil salad

A salad for all seasons with great Mediterranean flavours.

Slow roasted tomatoes and parsley lentil salad


Serves 4

1 x 400g can lentils, drained and rinsed
1 lemon, grated rind and juice
1 red onion, peeled and diced
75g pitted black olives, sliced in half
4 Tbsp chopped parsley
1 Tbsp lite olive oil
pinch salt
freshly ground black pepper, to taste
4 tomatoes, slow roasted [see our recipe]


Mix all ingredients except tomatoes together.
Place into 4 serving dishes.
Place a tomato on top and serve.

Variation: Add roughly chopped chorizo to the lentil mixture.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 576kj
Protein 5.7g
Total fat 6.8g
- saturated fat 1.0g
Carbohydrates 11.6g
- sugars 2.8g
Fibre 3.9g
Sodium 44mg

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