PREP TIME: 5mins COOKING TIME: 25mins

I was not going to post this, but after munching my way thorough some leftovers I thought this is to good not to share. Make sure your tomatoes turn ‘jammy’ as it adds to the flavour. Best to use full of flavour tomatoes here.

SERVING SUGGESTION

Fantastic as a main topped with some watercress or rocket. Delicious hot or at room temperature.

INGREDIENTS
  • 6 large plum tomatoes, quartered
  • 350g baby tomatoes
  • 4 garlic cloves, skin left on
  • 1 x can brown lentils, drained
  • 200g rainbow chard (about 4 handfuls) washed & dried
  • handful of herbs, leaves only chopped. I used coriander, parsley, mint and chives.
  • extra virgin olive oil
  • pinch of chilli flakes
  • salt
  • pepper
  • watercress or rocket to serve.
METHOD
  1. Pre-heat the oven  to 200c.
  2. Remove the stems from the chard, chop the stems and leaves.
  3. Add the tomatoes & garlic to the baking tray, add some olive oil a good two pinches of tomatoes and a good crack of pepper.
  4. Roast for 10minutes, breaking up the tomatoes, and add back to the baking tray and roast for another 8 minutes. We need the tomatoes to become ‘jammy’.
  5. Once jammy and sticky, pop the garlic out to their skins and stir into the tomatoes.
  6. Add the drained lentils, chilli flakes, chopped herbs and chard to the roasting tray. Stir well, and season again adding a glug of olive oil too.
  7. Add back in the oven and roast for another few minutes until the chard is wilted.
  8. Serve hot or at room temperature. Top with watercress of rocket.

PREP TIME: 5mins COOKING TIME: 25mins

I was not going to post this, but after munching my way thorough some leftovers I thought this is to good not to share. Make sure your tomatoes turn ‘jammy’ as it adds to the flavour. Best to use full of flavour tomatoes here.

SERVING SUGGESTION

Fantastic as a main topped with some watercress or rocket. Delicious hot or at room temperature.

INGREDIENTS

  • 6 large plum tomatoes, quartered
  • 350g baby tomatoes
  • 4 garlic cloves, skin left on
  • 1 x can brown lentils, drained
  • 200g rainbow chard (about 4 handfuls) washed & dried
  • handful of herbs, leaves only chopped. I used coriander, parsley, mint and chives.
  • extra virgin olive oil
  • pinch of chilli flakes
  • salt
  • pepper
  • watercress or rocket to serve.

METHOD

  1. Pre-heat the oven  to 200c.
  2. Remove the stems from the chard, chop the stems and leaves.
  3. Add the tomatoes & garlic to the baking tray, add some olive oil a good two pinches of tomatoes and a good crack of pepper.
  4. Roast for 10minutes, breaking up the tomatoes, and add back to the baking tray and roast for another 8 minutes. We need the tomatoes to become ‘jammy’.
  5. Once jammy and sticky, pop the garlic out to their skins and stir into the tomatoes.
  6. Add the drained lentils, chilli flakes, chopped herbs and chard to the roasting tray. Stir well, and season again adding a glug of olive oil too.
  7. Add back in the oven and roast for another few minutes until the chard is wilted.
  8. Serve hot or at room temperature. Top with watercress of rocket.