Side Servings

Tomatoes on toast with lentils

30 minutes

“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

Wine/Spirit Pairing
Diemersdal Merlot Malbec

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  • 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

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.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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