Place lentils in a salad dish, add the dressed tomatoes and top with fried pineapple.
Serve with sour cream.
Heirloom Tomato, Pineapple and Lentil Salad
Ingredients
- 5 L (6 C) brown lentils, cooked
- 500 g heirloom tomatoes
- 60 ml (¼ C) olive oil
- zest and juice of 3 limes
- 125 ml (½ C) chives, chopped
- 125 ml (½ C) parsley, coarsely chopped
- 15 ml (1 T) brown sugar
- salt and pepper, to taste
- 1 pineapple, cleaned and sliced into rings
- 30 ml (2 T) castor sugar
- 250 ml (1 C) sour cream
- Allergens:
- This recipe contains dairy (lactose).
- Substitutions:
- Sour Cream (lactose): Combine 250 ml (1 C) coconut cream, 10 ml (2 t) lemon juice, 5 ml (1 t) organic apple cider vinegar and a pinch of salt in a bowl.
Method
- In a mixing bowl, combine olive oil, lime zest and juice, chives, parsley, brown sugar, salt and pepper and mix until sugar is completely dissolved.
- Cut tomatoes into halves, add to the bowl and set aside.
- Cover pineapple in castor sugar and fry in a pan over high heat until caramelised and lightly charred.
- Do not use pre-cut pineapples as they will release too much juice.
