Toss halved cherry tomatoes with ​one teaspoon of extra virgin olive oil, and season them with salt and pepper to taste. Transfer them onto a baking tray lined with parchment paper.

Roast the tomatoes for 20 minutes at 210°C (410°F) flipping them halfway through cooking time.

In the meantime, cook the gluten-free red lentil pasta. Add it to a pan of salted boiling water and simmer for 6 minutes or follow packet instructions.

Once the pasta is cooked but firm to the bite, drain it and set it aside.

Roast sliced shiitake mushrooms onto a baking tray lined with parchment paper for 7-10 minutes at 210°C (410°F). Then, remove the excess water released during cooking.

Add chopped hazelnuts, the remaining ​​1 of extra virgin olive oil, salt, black pepper, and capers to the tray with the mushrooms. Roast them for 10 minutes until fragrant and browned.

In a salad bowl, combine the cooked red lentil pasta, the roasted tomatoes and mushrooms. Add pitted black olives, garnish with fresh basil leaves, and give it all a good stir.