Grilled Tomatoes, Gratin & Lentil Mix With Pickled Cucumber Dressing & Sourdough Croutons

A great way to use the last bits of your sourdough and ripe tomatoes. The grilled tomatoes release their juices to add to the dressing on a bed of grains and lentils, topped with a pickled cucumber dressing for some extra zing. You will make this dish again and again.
Photography: MOWIE KAY

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Total Time
45 Minutes
6 firm vine-ripened tomatoes
6 Roma tomatoes, halved
3 tbsp of olive oil, plus extra to finish
3 thick sourdough bread slices, cut into squares
1 garlic clove, crushed
1 tbsp of mixed seeds
1 tbsp of fresh parsley, finely chopped
200g of mixed lentils and grains
100g of green olives, pitted and halved
6 Parma ham slices
Sea salt and black pepper
For The Pickled Cucumber Dressing:
2½ tbsp of sherry vinegar
Freshly squeezed juice of 1 lemon
80ml of extra virgin olive oil
1 tsp of dried oregano
Drizzle of runny honey, or to taste
3 baby cucumbers, chopped
Step 1
Preheat the barbecue or griddle pan and preheat the oven to 160°C fan/180°C.
Step 2
Season the tomatoes well with salt and pepper and drizzle with 1 tablespoon of the olive oil.
Step 3
Place the tomatoes on the hot barbecue, cover with a lid and cook over a high heat for 1-2 minutes, turning occasionally until tender and charred. Alternatively, place on a heated griddle pan and cook until charred on the outside and tender on the inside.
Step 4
Meanwhile, make the pickled cucumber dressing. Whisk the sherry vinegar, lemon juice, olive oil, oregano and honey together in a bowl, add the chopped cucumber and leave to pickle for at least 30 minutes.
Step 5
In a bowl mix the sourdough squares with the crushed garlic, mixed seeds, 2 tablespoons of the olive oil and season well. Spread out on a baking sheet and bake in the preheated oven for 8-10 minutes until golden and crisp. Mix with the chopped parsley and set aside.
Step 6
In a serving dish, add the mixed lentils and grains, top with the tomatoes, olives, Parma ham and pickled cucumber, then top with croutons.

Recipe courtesy of Mediterranean Summer Table by Kathy Kordalis. Published by Ryland Peters & Small.

Photography by Mowie Kay © Ryland Peters & Small.

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