Warm salad of slow-roasted tomatoes and labne on mujadhara

Name: Warm salad of slow-roasted tomatoes and labne on mujadhara
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 250 g (9 oz) brown lentils; 150 g (5½ oz) brown basmati rice; 2 tablespoons chopped rosemary; 1 large onion, sliced; 2 tablespoons olive oil; 3 garlic cloves, finely chopped; olive oil, for drizzling; 150 g (5½ oz) labne or curd cheese; a pinch of saffron threads; 1 kg (2 lb 4 oz) ripe sweet tomatoes, halved; 2 tablespoons caster (superfine) sugar; 50 g (1¾ oz) baby English spinach; 3 tablespoons olive oil; 1 large bunch flat-leaf parsley, leaves only; 2 tablespoons sherry vinegar; 3 tablespoons flaked almonds, lightly toasted

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

Vegetarian

By Alice Hart

Published 2018

About

Mujadhara, a traditional Middle Eastern dish, is a delicious combination of golden onions, lentils and rice. Tossed with parsley and baby spinach, it makes a lovely base for this warm salad of slow-roasted tomatoes and creamy labne.

Ingredients

a pinch of saffron threads
2 tablespoons sherry vinegar
3 t

Salad
Vegetarian
Gluten-free

Method

To prepare the slow-roasted tomatoes, preheat the oven to 110°C (225°F/Gas ½). Place the tomatoes on two baking trays, cut sides up. Sprinkle with the sugar, rosemary, garlic and salt and pepper. Drizzle with olive oil.