Heirloom Tomato, Pineapple and Lentil Salad

15min

5min

20min

5 L (6 C) brown lentils, cooked
500 g heirloom tomatoes
60 ml (¼ C) olive oil
zest and juice of 3 limes
125 ml (½ C) chives, chopped
125 ml (½ C) parsley, coarsely chopped
15 ml (1 T) brown sugar
salt and pepper, to taste
1 pineapple, cleaned and sliced into rings
30 ml (2 T) castor sugar
250 ml (1 C) sour cream
Allergens:
This recipe contains dairy (lactose).
Substitutions:
Sour Cream (lactose): Combine 250 ml (1 C) coconut cream, 10 ml (2 t) lemon juice, 5 ml (1 t) organic apple cider vinegar and a pinch of salt in a bowl.

In a mixing bowl, combine olive oil, lime zest and juice, chives, parsley, brown sugar, salt and pepper and mix until sugar is completely dissolved.
Cut tomatoes into halves, add to the bowl and set aside.
Cover pineapple in castor sugar and fry in a pan over high heat until caramelised and lightly charred.
Do not use pre-cut pineapples as they will release too much juice.

Place lentils in a salad dish, add the dressed tomatoes and top with fried pineapple.
Serve with sour cream.

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