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ROAST TOMATO AND CHIPOLATA SALAD WITH PUY LENTILS AND PESTO

  • 4.5 Star
    rating
  • Timer Prep 10 min
    Cook 25 min
  • Chart 420.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Halve the vine tomatoes. Remove and retain the leaves from the fresh basil.

Method

  1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  2. 2 Put the chipolatas in a shallow roasting tin.
  3. 3 Smear a little of the pesto over the cut side of each tomato, then add to the tin. Season and drizzle with the oil.
  4. 4 Roast for 20-25 minutes or until the sausages are cooked, shaking halfway through; set aside. Move on to the next step while you wait.
  5. 5 Cook the lentils according to pack instructions.
  6. 6 Transfer to a bowl and stir through the remaining pesto.
  7. 7 Divide the salad leaves among serving plates and spoon over the lentils.
  8. 8 Slice the sausages into chunks and arrange over the lentils, along with the tomatoes.
  9. 9 Scatter over the basil to serve.

2 Reviews

  • Lisa

    Nice - will make again

  • Annie

    So easy to put together, have made this a few times and is so tasty

  • Average per serving
  • Calories 420.0kCal
  • Fat30.1g
  • Saturated9.2g
  • Salt0.98g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg