Tomatoes on toast with lentils

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

“This is one of my mom, Lesley’s, favourite salads for a Sunday braai. The tomatoes mellow so beautifully in the dressing. I added the green chutney and toast because it’s a great way to enjoy leftover salad the next day.” – Hannah Lewry

Ingredients

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

Cooking Instructions

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.