Roast Tomato And Lentil Salad - cooking recipe

Ingredients

10 oz baby plum tomatoes, quartered
7 oz long-grain white rice
7 oz green beans, halved on a bias
1 (13.5 oz) can brown lentils, rinsed
7 oz small fresh basil leaves
1/2 cup low-fat Italian dressing
1.5 oz Parmesan cheese, shaved

Preparation

Preheat oven to 425\u00b0F. Lightly coat tomatoes in oil, season and bake for 10 mins, or until tomatoes collapse slightly.
Meanwhile, cook rice in boiling salted water for 8-10 mins. Add beans and cook for another 2 mins, or until rice is tender. Drain. Refresh under cold water.
Combine rice, beans, lentils and basil on a large serving platter. Drizzle with Italian dressing. Top with roasted tomatoes and Parmesan. Serve.