Cook: 22 minutes

Serves: 2 as a main; 4 as a side

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.

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Ingredients

Name: Cherry tomatoes with puy lentils, capers, and dill
Prep time: 20 min
Cook time: 22 min
Yield: 2 as a main; 4 as a side
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

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