Warm Puy lentils and slow-roasted tomatoes with goat cheese, crispy pancetta, fresh herbs, and a red wine vinegar dressing. The line between salad and comfort food.
Place tomatoes with garlic and thyme in roasting tin. Drizzle oil, season. Roast 160°C for 1 hour until collapsed, jammy, and intensely concentrated.
Simmer Puy lentils with bay leaf 20 minutes. Drain when just tender, season immediately, and toss with olive oil.
Cook pancetta cubes in dry pan over medium heat until rendered and crispy on all sides. Reserve the fat for the dressing.
Combine warm lentils with roasted tomatoes and garlic. Add pancetta and its fat. Crumble goat cheese over top. Scatter parsley. Dress with red wine vinegar.