Slow Roasted Tomato, Mozzarella + Lentil Salad

This salad had been on my mind for about a week before I made it for dinner. I’ve been wanting to eat more salads this summer, but hearty ones that feel substantial enough to call dinner. This salad works even better if you have leftover rice and/or lentils from the day before. You could also have a big batch of slow roasted tomatoes already made in advance (inspired by Skye Gyngell’s book, A Year in My Kitchen - thanks for the recommendation Niamh Fox). This recipe makes enough for a generous serving for two people. 

Ingredients:

1 small cup of Puy lentils

1/2 cup brown rice 

10 Cherry tomatoes

1/2 ball of mozzarella (more if you fancy it)

1 dsp of capers

1 small handful of fresh basil

1 1/2 cups of vegetable stock

1 clove of garlic 

Juice of 1/2 lemon

Pinch of sugar

Balsamic vinegar

Olive oil

Salt and Pepper

Method:

Preheat oven to about 150 degrees. Cook the rice in double the amount of seasoned water. Bring to the boil and reduce to a low simmer with a lid on the saucepan (again, a lot handier here if you are using leftover rice - as I just throw into the lentil pot towards the end of cooking). Rinse lentils and cook in the vegetable stock with the clove of garlic. Bring to boil and reduce to a simmer for 20 mins (add cooked rice towards end if leftovers need warming). Remove garlic clove. While rice and lentils are on their way to the boil, drizzle a tray with some olive oil and place tomatoes (sliced in half) skin down. Sprinkle with some salt, pepper and a pinch of sugar. Drizzle olive oil and balsamic vinegar on top and bake for at least 20 mins until tomatoes reduce in size and look almost jammy. 

Once lentils and rice are cooked and cooled a little, transfer to a large bowl. Season with salt and pepper, the juice of half a lemon and a generous guzzle of olive oil. Stir in the capers, toss in tomatoes and lastly, scatter some torn basil leaves and mozzarella pieces on top.