2 shallots, diced
12 cherry tomatoes, halved
2 wheat rusks broken into chunks
3 tablespoons of finely chopped flat-leaf parsley
3 tablespoons of Balsamic Cream Papadim’s
2 tablespoons olive oil
Freshly ground black pepper
- Add the lentils to a large saucepan of boiling water, and boil for 15 minutes.
- Strain and rinse in cold water.
- Add the lentils, cherry tomatoes, spring onions, chopped parsley, salt and freshly ground pepper.
- Mix well and drizzle with olive oil. Serve in a deep salad bowl, add the rusk pieces and drizzle over with Balsamic Cream Papadim’s.