I had never cooked Puy Lentils until I made this salad. We have recently just moved into a new kitchen and the dried pulses now stand proud in kilner jars so that I can actually see them! The Puy Lentils sat neglected at the back of the cupboard in our old kitchen for so long – so I decided that it was time to put them to good use.

I roasted a whole chicken, along with some potatoes and served it with this salad. I roasted the tomatoes first in balsamic glaze, extra virgin olive oil and Cornish Sea Salt. There was also enough left over the lunch the next day, which was a huge bonus!

Ingredients – serves 4 as a main or 6 as a side

200g Puy Lentils
2 tbsp fresh dill, chopped
3 tbsp fresh chives, chopped
1 small red onion
Glug of extra virgin olive oil
5 vine ripened tomatoes
Drizzle of balsamic glaze
Cornish Sea Salt
1 ball of good quality Buffalo Mozzarella
A few sprigs of rosemary
Glug (around 2 tbsp) red wine vinegar)

Method

Pre-heat the oven to 130degrees
1. Chop tomatoes into quarters, place in a baking tray and drizzle with extra virgin olive oil, balsamic glaze, sprinkle with salt and place a few sprigs of rosemary on the top. Roast for 1 1/2 hours or until soft. This is what mine looked like before roasting

2. Boil the lentils for 30 minutes, or until soft
3. Slice the onion very finely and place in a bowl with the red wine vinegar and a good pinch of salt
3. Drain the lentils and place in a large bowl along with the herbs, a glug of olive oil and the tomatoes
4. Drain the onions after a few minutes and serve on a large plate
5. Tear up the ball of mozzarella, throw it on a drizzle with extra virgin olive oil
6. Enjoy!