- Simply ditch the mozzarella or swap in a bit of vegan yoghurt or vegan feta.
Eat Yourself Healthy
By Jamie Oliver
9 mins
Not Too Tricky
serves 2
About the recipe
Tasty, warm lentils, the cold crunch of salad and a creamy mustard dressing is a classy combo.
Ingredients
olive oil
1 red onion (160g)
1 clove of garlic
160g ripe mixed-colour tomatoes
½ a bunch of basil (15g)
2 teaspoons Dijon mustard
½ a lemon
extra virgin olive oil
2 tablespoons balsamic vinegar
1 x 400g tin of lentils
½ a soft round lettuce
4 baby mozzarella balls
Method
- Put a large non-stick frying pan on a high heat with a spritz of olive oil. Peel, very finely slice and add the onion and garlic, stirring regularly for 5 minutes.
- Meanwhile, slice, halve or quarter the tomatoes and place in serving bowls. Pick and reserve the baby basil leaves, then finely slice the rest, stalks and all. In a bowl, whisk the mustard with the lemon juice and 2 tablespoons of extra virgin olive oil, then season to perfection to make a dressing.
- Stir the balsamic and lentils, juice and all, into the pan. As soon as the lentils are bubbling, mash half of them to achieve a creamier texture. Toss in the sliced basil, season to perfection and spoon over the tomatoes.
- Click apart the washed lettuce, divide between the bowls, tear over the mozzarella, drizzle over the dressing and sprinkle over the reserved basil leaves. Use the lettuce leaves as a receptacle to scoop a bit of everything up. Nice with a bit of crusty wholemeal bread on the side.
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