Tomato and lentil salad
300g French-style lentils, rinsed and drained
1 bay leaf
4 tbsp extra virgin olive oil
½ tsp ground cumin
2 cloves garlic, finely chopped
200g red onions, finely sliced
1 tbsp red wine vinegar
500g cherry tomatoes, halved
2 sticks celery, sliced finely
1 bunch cavolo nero (Tuscan cabbage), trimmed and finely sliced
Lettuce and mixed cress, to serve
Cook lentils and bay leaf in a large saucepan of boiling salted water for 20-25 mins or until just tender. Drain, discard bay leaf.
Meanwhile, heat oil in a large frying pan over a medium heat. Add cumin; cook for a minute or until aromatic. Add garlic and onion; cook, stirring occasionally, for 15 mins or until the onion is soft. Add the drained lentils and vinegar. Cook, stirring occasionally, for a further 10 mins. Remove from heat; season to taste. Cool.
Layer the lentil mixture with tomatoes, celery and cavolo nero on a platter.
Top with mache and cress. Serve immediately.