Thursday, May 26, 2011

Slow roasted tomato, lentil and goat chevre salad

This is the most simplest salad but so delish!  Serve with roasted chicken.

4 tomatoes, cut in half
1 red onion, finely sliced
juice of 1 lemon
sea salt
400g can lentils, drained and rinsed
200g soft goats chevre
handful chopped italian parsley
1 tsp dijon mustard
1 clove garlic, crushed
1 tbsp red wine vinegar
4 tbsp olive oil

Firstly turn the oven to 140 degrees.  Slow roast the tomatoes cut side up, sprinkled with sea salt and black pepper and a drizzle of olive oil for 4 hours.  You want the tomatoes to still be a little juicy.
Marinate red onion in half the lemon juice and a pinch of sea salt until ready to use.
To make the dressing, whisk mustard, the rest of the lemon juice, garlic and red wine vinegar, slowly whisking olive oil in to emulsify.
Once tomatoes are cooked, mix all ingredients together with the dressing and serve.

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