I came up with this recipe whilst cooking on an early summer retreat near Sorrento in southern Italy a few years ago. The tomatoes were so incredible, I found myself continually searching for new ways to incorporate them into meals to keep the guests happy. They needed barely more than a helping hand from olive oil, salty capers, and dill to complement their flavour.
The recipe followed me back home to London, and here I regularly make this with raw cherry tomatoes or best of the season larger tomatoes on the vine, to try and replicate the taste of the Italian sun-drenched tomato. For a variation, substitute the tomatoes with roasted peppers or aubergines. Serves: 2 as a main; 4 as a side Prep: 20 minutes Cook: 22 minutes Ingredients: 100g puy lentils, rinsed 1 bay leaf 2 tbsp olive oil, plus more to drizzle 1 tbsp balsamic vinegar 1 plump garlic clove, finely chopped 3 tbsp capers 300g cherry tomatoes, halved, or large tomatoes sliced into wedges 25g bunch of dill, fronds finely chopped A handful of basil leaves salt and pepper Method:.
