• 1x packet of Yellow Gram
  • 2 tbsp Balsamic vinegar
  • 1 tsp Lemon juice
  • 1 tbsp Agave nectar
  • 50g Walnuts
  • 1x Pear, sliced into eight wedges, skin on
  • 2x sticks celery, 1cm dice
  • 10 cherry tomatoes on the vine
  • 1x large red chilli, finely sliced into rings


  1. Preheat the oven to 200 degrees c
  2. In a large roasting tin, place the balsamic vinegar, agave nectar, lemon juice and pears. Give it a good mix together. Place the cherry tomatoes over the top, using the excess liquid to baste the tomatoes.
  3. Place in the oven for 20 minutes.
  4. Remove the tray from the oven, place the tomatoes aside and add the lentils and celery. Giving it a good mix. Add 1-2 tbsp water to the tray. Return the tomatoes and cook for a further 10 minutes.
  5. Serve with walnuts and fresh chilli for garnish