30 in 30: warm lentil salad with mozzarella

Lentil and green beans salad with yogurt and mint dressing.

A meal for two that costs less than Dh30, ready in no more than 30 minutes. This week: warm lentil salad with mozzarella.

Fresh ingredients:

4 tomatoes

1 carrot

1 onion

1 bunch parsley

Dry ingredients:

150g green lentils

Dairy:

75g mozzarella cheese

Total cost: Dh28.5

Method

Heat the oven to 200ºC / fan 180ºC / gas 6. Slice the tomatoes into sixths and place on a baking tray. Drizzle with olive oil and season with salt and black pepper, before roasting in the oven for 20 minutes.

Tip the lentils into a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 15 to 20 minutes, until tender.

Peel and finely chop the onion and carrot. Heat a couple of tablespoons of olive oil in a saucepan over a medium heat. Add the onion and carrot, season with salt and black pepper and cook until tender.

Pick and chop the parsley leaves. Shred the mozzarella into pieces.

Prepare a basic vinaigrette by whisking together a tablespoon of white vinegar, half a teaspoon of mustard (if you have it) and three tablespoons of extra-virgin olive oil.

When the lentils are cooked, drain well and tip into a large bowl. Pour over the vinaigrette, add the diced carrot and onions and the majority of the chopped parsley and mix really well. Top with the roasted tomatoes, mozzarella and the remaining parsley.

The Dh30 recipe works of the premise that you already have the most basic of store cupboard or fridge staples - items such as oil, vinegar, butter, salt and pepper - at your disposal.