Prep Time: 20 mins Cooking Time: 20 mins Serves: 4

Look for ripe vine tomatoes for this lovely salad – it makes a difference. This makes more dressing than you need; keep the rest for another time.


willie's cacao recipes


250g small vine tomatoes, halved

olive oil, to drizzle

200g puy lentils

200g french beans or string beans, topped and tailed

½ garlic clove, crushed

5 tbsp cacao dressing

Handful of fresh flat-leaf parsley leaves


For the cacao dressing:

2 tbsp sherry vinegar

1 tbsp 100% cacao finely grated. Suggestion, Peruvian Black100% Chulucanas Cacao

6 tbsp extra virgin olive oil



  • To make the dressing, warm the sherry vinegar in a small pan and add the grated cacao. Mix until the cacao dissolves into the vinegar. Pour into a small bowl, season with salt and black pepper, then whisk in the oil. Set aside until ready to use.
  • Preheat the oven to 200°C (fan). Put the tomatoes, cut-sides up, on a small baking tray. Drizzle with a little olive oil and season with salt and black pepper. Roast for 15–20 minutes or until slightly browned but still firm.
  • Meanwhile, put the lentils in a pan, cover with cold water, bring to the boil then simmer for 15–20 minutes until just tender. Blanch the beans in a pan of boiling, salted water for 3 minutes until just tender, then refresh under cold water to hold their colour.
  • Drain the lentils, then toss with the garlic and cacao dressing. Season.
  • Fold the beans and parsley and most of the roasted tomatoes through the lentils. Garnish the top of the salad with the remaining tomato halves, and serve.

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