Lentils with cherry tomatoes

Blend all the ingredients for the salad dressing and set aside.
Meanwhile cook the lentils in sufficient boiling salted water until tender. Drain.
Heat the olive and sesame seed oil in a pan and sauté the spring onion, garlic and ginger until glossy. Add the tomatoes and stir-fry rapidly until just hot (the tomatoes must not be mushy).
Remove the tomatoes and add the lentils to the onion mixture in the pan. Heat until warmed through and until all flavours are well blended. Spoon the lentil mixture onto a serving platter and arrange the tomatoes on top. Pour over the salad dressing just before serving.
Serves 4-6.