Grilled Tomatoes, Gratin & Lentil Mix With Pickled Cucumber Dressing & Sourdough Croutons

Preheat the barbecue or griddle pan and preheat the oven to 160°C fan/180°C.

Season the tomatoes well with salt and pepper and drizzle with 1 tablespoon of the olive oil.

Place the tomatoes on the hot barbecue, cover with a lid and cook over a high heat for 1-2 minutes, turning occasionally until tender and charred. Alternatively, place on a heated griddle pan and cook until charred on the outside and tender on the inside.

Meanwhile, make the pickled cucumber dressing. Whisk the sherry vinegar, lemon juice, olive oil, oregano and honey together in a bowl, add the chopped cucumber and leave to pickle for at least 30 minutes.

In a bowl mix the sourdough squares with the crushed garlic, mixed seeds, 2 tablespoons of the olive oil and season well. Spread out on a baking sheet and bake in the preheated oven for 8-10 minutes until golden and crisp. Mix with the chopped parsley and set aside.

In a serving dish, add the mixed lentils and grains, top with the tomatoes, olives, Parma ham and pickled cucumber, then top with croutons.