Heirloom tomato, pineapple and lentil salad


You’ll be pining for more after every bite of this #JustDelicious tropical salad!


60ml (¼c) olive oil

zest and juice of 3 limes

125ml (½c) chives, chopped

125ml (½c) parsley, coarsely chopped

15ml (1T) brown sugar

salt and freshly ground pepper

500g heirloom tomatoes

1 pineapple, peeled and sliced into rings

30ml (2T) castor sugar

1,5L (6c) brown lentils, cooked

250ml (1c) sour cream



  • In a mixing bowl, combine the olive oil, lime zest and juice, chives, parsley, brown sugar and salt and pepper and mix until sugar is completely dissolved.
  • Cut the tomatoes into halves, add to the bowl, mix through and set aside.
  • Cover pineapple rings in castor sugar and fry in a pan over high heat until caramelised and lightly charred.
  • Place the lentils in a salad bowl, add the dressed tomatoes and top with the fried pineapple.
  • Serve with sour cream.

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