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Lentil Salad with Raisins & Roasted Tomatoes

—

2 September 2016 BY Julie Biuso
SERVES: 4 or more

Lentil salad with roasted tomatoes

The juicy sweetness of golden raisins (or use sultanas: you can find them in the self-serve bins in supermarkets), with roasted tomatoes, sweet spices and a mustardy dressing, turns this into an exceptional dish. Serve with roasted chicken or lamb cutlets, or with other vegetables dishes.

Ingredients
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¼ cup golden raisins 12 smallish vine tomatoes, halved Flaky sea salt, freshly ground black pepper, caster sugar and extra virgin olive oil for roasting tomatoes ¾ cup Puy (or green) lentils 2¼ cups water 3 Tbsp extra virgin olive oil 2 Tbsp lemon juice 1 Tbsp chopped shallots ½ tsp Dijon mustard 1tsp flaky sea salt ½ tsp ground coriander seeds ½ tsp ground cumin Pinch of ground cinnamon ½ cup small basil leaves

Method
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1 Preheat oven to 210°C (410°F). Soak raisins in boiling water to cover for 30 minutes.

2 Put tomatoes in a shallow ovenproof dish lined with baking (parchment) paper. Season with a little salt and pepper and sprinkle with a fine dusting of caster (superfine granulated) sugar. Drizzle each tomato half with a few dots of oil. Bake for about 15 minutes, until lightly charred.

3 Put lentils in a smallish saucepan with water. Bring to the boil. Lower heat, partially cover pan with a lid and cook gently for about 20 minutes until nearly tender but still retaining some bite. Drain, rinse and drain again. Tip lentils onto paper towels and pat to remove excess water.

4 Drain raisins and pat dry with paper towels. Chop roughly. Blend extra virgin olive oil, lemon juice, shallots, mustard, flaky sea salt, coriander seeds, cumin and cinnamon together in a large bowl. Add drained raisins, then lentils. Toss well. Add roasted tomatoes, toss gently, scatter with basil leaves and serve.

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Comments

  1. Helen Booth says

    27 September 2016 at 10:57 pm

    I served this last Sat evening at a family reunion dinner, along with your Crushed Coriander Chicken Drums,
    Baked Aubergines with feta and honey. Dessert was Blueberry and Apple Nut Crumble.
    Every dish was a hit and family members went home with copies of the recipes.
    Thank you for flavoursome and easy to pre prepare recipes

    Cheers Helen

    Reply
    • Julie Biuso says

      27 September 2016 at 11:03 pm

      That’s fantastic to hear thanks Helen! Quite a Shared Kitchen cook-up you put on! And it sounds like it would all eat together really nicely too, quite exotic flavours. Yum!

      Reply
  2. real madird says

    28 April 2017 at 9:42 am

    I would like this!!!

    Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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