Serve up this roasted tomato and puy lentil salad for a simple summer lunch al fresco. The tangy mustard dressing helps to cut through the richness of the blue cheese; if you're not a fan of stronger cheeses, feel free to substitute for feta or goat's cheese instead.
Bonus - this recipe can be made in advance so you can get on with other tasks if you're entertaining a crowd.
3 250g pouches cooked puy lentils, we used Merchant Gourmet
1 red chilli, deseeded and finely chopped
3 spring onions, finely sliced
60 g walnuts, roughly chopped
60 g rocket
125 g Danish blue, Roquefort or Gorgonzola, crumbled
For the dressing
2 Tbsp. red wine vinegar
1 Tbsp. caster sugar
2 Tbsp. extra virgin olive oil
1 Tbsp. wholegrain mustard
Directions
Step 1Preheat oven to 200° (180° fan) mark 6. In a small roasting tin, toss the tomatoes in the oil and some seasoning. Roast for 13-15min, or until golden and collapsing. Set aside until needed.
Step 2In a large bowl, whisk the dressing ingredients and plenty of seasoning until combined. Add the puy lentils, chilli and most of the spring onions. Mix to combine and coat.
Step 3Add the walnuts, rocket and blue cheese and gently mix. Empty on to a platter and scatter over the tomatoes (and any tin juices). Finish with the remaining spring onions and serve.
Get ahead
Prepare to end of step 2 up to a day ahead. Cover and chill tomatoes and lentil salad separately. Complete recipe to serve, allowing the salad and tomatoes to come to room temperature first.
Per serving:
Calories: 230
Protein: 20g
Total fat: 13g
Saturates: 4g
Total carbs: 12g
Sugars: 4g
Fibre: 12g
From lollies to barbecues, midweek easy meals to salads - the best summer recipes for every occasion
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
