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Heirloom Tomato, Pineapple and Lentil Salad
Heirloom Tomato, Pineapple and Lentil Salad

You’ll be pining for more after every bite of this #JustDelicious tropical salad!

Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
Serves: 8



1.5 L (6 C)

brown lentils, cooked

500 g

heirloom tomatoes

60 ml (¼ C)

olive oil


limes, zest and juice

125 ml (½ C)

chives, chopped

125 ml (½ C)

parsley, coarsely chopped

15 ml (1 T)

brown sugar


salt and pepper, to taste


pineapple, cleaned and sliced into rings

30 ml (2 T)

castor sugar

250 ml (1 C)

sour cream


  • In a mixing bowl, combine olive oil, lime zest and juice, chives, parsley, brown sugar, salt and pepper and mix until sugar is completely dissolved.

  • Slice the tomatoes in half, add to the bowl and set aside.

  • Cover pineapple in castor sugar and fry in a pan over high heat until caramelised and lightly charred.


  • Place lentils in a salad dish, add the dressed tomatoes and top with fried pineapple.

  • Serve with sour cream.


  • Do not use pre-cut pineapples as they will release too much juice.



  • This recipe contains dairy (lactose).


  • Sour Cream (lactose): Combine 250 ml (1 C) coconut cream, 10 ml (2 t) lemon juice, 5 ml (1 t) organic apple cider vinegar and a pinch of salt in a bowl.

Recipe Meal Types: - Side Dishes - Salads
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