Ingredients

Method

• 10 g coriander, roughly chopped
• 1-2 jalapeños, seeded and thinly sliced
• 1 t sea salt
• 3 T olive oil
• ½ red onion, finely chopped
• 1 T red wine vinegar
• 4-6 large ripe tomatoes
• 400 g can lentils, drained and rinsed (or 250 g cooked)
• ciabatta, sliced and toasted, for serving
For the green chutney:
• 10 g fresh coriander
• 20 g fresh mint, leaves picked
• 1 green chilli
• 3 cm pieces fresh ginger, grated
• ½ cloves garlic, chopped
• sea salt, to taste
• 1 lime or lemon, juiced
• ½ t cumin seed, toasted and ground

Method

Ingredients

1. Combine the coriander, jalapeños, salt, olive oil, onion and vinegar. Slice the tomatoes and toss in the dressing. Add the lentils just before serving. Serve with the ciabatta and green chutney.

2. To make the chutney, blend all the ingredients with 2–3 T cold water until smooth, adding more water if necessary. If you would like to sweeten it slightly, add a little caster sugar or honey.

Photograph: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

Find more tomato recipes here.