Food editor Eleanor Maidment has shared a recipe for a lentil, gorgonzola, and sun-dried tomato salad designed to help individuals eat well while potentially lowering food costs. The recipe, featured in The Canny Cook column, emphasizes preparation methods to elevate the humble lentil.
Maidment's approach involves roasting lentils in a hot oven with oil, salt, and garlic. This process is said to render them crisp, savory, and appealing. The recipe incorporates sun-dried tomatoes, which are described as providing a smoky-umami flavor akin to vegetarian chorizo. Other key components include peppery salad leaves and gorgonzola cheese, with options for either gorgonzola piccante for a stronger taste or gorgonzola dolce for a milder flavor. The salad can also be adapted with soft goat's cheese, diced raw carrot for crunch, and avocado.
The dressing suggested is a simple mix of extra virgin olive oil and balsamic vinegar, though a mustardy vinaigrette is also offered as an alternative. The recipe notes that any leftovers keep well and are suitable for lunchboxes.
Preparation involves preheating the oven to 220C (200C fan/gas 7). Lentils are rinsed, drained, and patted dry. They are then combined in a roasting tin with oil from a jar of sun-dried tomatoes, chopped sun-dried tomatoes, crushed garlic, and salt. This mixture is roasted for 20 minutes, with stirring halfway through, and then set aside to cool. The salad is assembled by dividing rocket leaves onto plates, topping them with the cooled lentils, scattering cubed gorgonzola, and finishing with extra virgin olive oil and balsamic vinegar.