Roast tomato, ricotta & black beluga lentil salad

Roast tomato, ricotta & black beluga lentil salad

4 as a starter or light lunch
15 mins
Cooking time
45 mins
Deidre Rooney

The colours here – red, black and white – make this salad look beautiful. It will seem like you have a lot of tomatoes when you start but they shrink a lot.

From the grocer


Quantity Ingredient
65ml olive oil
1 teaspoon harissa
2 1/4 teaspoons caster sugar, plus an extra pinch
salt and freshly ground black pepper
1 tablespoon white wine vinegar
1 teaspoon dijon mustard
80ml extra-virgin olive oil, plus extra for drizzling
115g black beluga lentils, rinsed and drained
125g ricotta, broken into walnut-sized nuggets

From the greengrocer

Quantity Ingredient
12 roma tomatoes, halved
1/2 small white onion, finely chopped
1/2 celery stalk, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
1 tablespoon mint, finely chopped
1/4 small red onion, sliced wafer-thin


  1. Preheat the oven to 160°C. Lay the tomatoes in a single layer on one large or two small roasting tins. Mix together 2½ tablespoons of the olive oil and all of the harissa, pour this over the tomatoes and turn them over with your hands to coat well. Arrange the tomatoes cut-side up, sprinkle with the sugar and season with salt and pepper. Roast for 45 minutes, or until the tomatoes have caramelised and are slightly shrunken. Leave to cool a little.
  2. Make the dressing by whisking together the vinegar, mustard, extra-virgin olive oil, the pinch of sugar and salt and pepper. Set aside.
  3. Place the lentils in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer until the lentils are tender but still hold their shape, about 15–20 minutes. Meanwhile, heat the remaining olive oil in a frying pan over a low heat and gently sauté the white onion and celery until soft but not coloured. Drain the lentils and add to the sautéed vegetables, stirring to coat in the cooking juices. Add the dressing, parsley and mint and season well. Gently stir in the red onion.
  4. Transfer the lentils to a serving platter and scatter the roasted tomatoes and the ricotta on top. Drizzle over some extra-virgin olive oil and grind black pepper over the top. Serve warm or at room temperature.
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