Heirloom Tomato, Pineapple and Lentil Salad

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  • 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.


  • 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.


Place lentils in a salad dish, add the dressed tomatoes and top with fried pineapple.
Serve with sour cream.