What better way to enjoy the first day of spring than with an Ottolenghi classic.
A couple of hours before you want to eat, lay out some plum tomatoes quartered lengthways on a roasting dish. Lay over some thyme stalks, and drizzle over some Olive oil and Balsamic vinegar. Roast for 1.5/2 hours in the oven at 120/130 degrees.Also at this stage finely slice some red onion and lay out on a plate and marinade in red wine vinegar.
10 minutes before you want to eat, drain 2 tins of lentils and rinse. Add to a frying pan with some hot olive oil. Warm through and add a small bunch of coarsely chopped dill and parsley. Stir through the marinated onions.
Season well and serve with slow roasted tomatoes and cubes of soft, room temp.gorgonzola.
As fresh as spring itself!
A couple of hours before you want to eat, lay out some plum tomatoes quartered lengthways on a roasting dish. Lay over some thyme stalks, and drizzle over some Olive oil and Balsamic vinegar. Roast for 1.5/2 hours in the oven at 120/130 degrees.Also at this stage finely slice some red onion and lay out on a plate and marinade in red wine vinegar.
10 minutes before you want to eat, drain 2 tins of lentils and rinse. Add to a frying pan with some hot olive oil. Warm through and add a small bunch of coarsely chopped dill and parsley. Stir through the marinated onions.
Season well and serve with slow roasted tomatoes and cubes of soft, room temp.gorgonzola.
As fresh as spring itself!