Warm Lentil and Avocado Salad


2 red onions, peeled and cut into eighths
1 Tbsp balsamic vinegar
250 grams cherry tomatoes
2 ripe Avocados
50 grams wild rocket
1 Tbsp extra virgin olive oil
2 x 410 grams tins lentils, drained
200 grams Sainsbury’s Be Good to Yourself Greek-style Cheese, crumbled

Preheat the oven to 200°C, fan 180°C, gas 6. Put the onions in a roasting tin and pour over the vinegar and 1 tablespoon water. Season and roast for 15 minutes, stirring halfway through. Add the tomatoes and cook for a further 10-12 minutes until they burst. Peel and cut the avocado into bite-sized pieces. Put into a large bowl with the rocket, drizzle over the oil and season. Remove the tomatoes and onions from the oven and add the lentils, stirring well (the heat of the tin will warm them through).  Add the lentil mixture to the salad and stir.  Sprinkle over the cheese and serve.

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