Honeyed feta & tomato salad
Everyone needs a hearty warm salad in their culinary repertoire. If you have some to hand, a scattering of chopped fresh herbs, such as parsley or basil, would go nicely.
- Serves4
- CourseMain meal
- Prepare25 mins
- Cook30 mins
- Total time55 mins
Ingredients
- 200g dried lentils, rinsed
- 200g Essential Greek Feta
- 3 tbsp olive oil
- 3 tsp clear honey
- 2 shallots (about 100g), finely chopped
- 2 clove/s garlic, finely chopped
- 2 tbsp Essential Red Wine Vinegar
- 400g pack Waitrose Cherry Vine Tomatoes, removed from the vine and halved
- 1 Essential Courgette, pared into ribbons with a vegetable peeler
Method
Put the lentils in a pan and cover with cold water. Bring to the boil and simmer gently for 25 minutes or until tender; drain and set aside. (This can be done a few hours in advance – chill until needed and heat through until piping hot when ready to make the salad.)
Meanwhile, preheat the oven to 200ºC, gas mark 6, and line a baking tray with parchment. Cut the feta into roughly 2cm cubes and arrange on the lined baking tray. Drizzle with ½ tbsp oil and 2½ tsp honey, then season with a little black pepper. Bake for 10-15 minutes until lightly golden
While the feta is baking, heat the remaining 2½ tbsp oil in a large frying pan. Add the shallots and garlic; fry gently for 3-4 minutes until softened. Add the vinegar and remaining ½ tsp honey, then add the lentils and stir together. Take off the heat. Stir the tomatoes and courgette through the lentils; season and divide among 4 shallow bowls. Top with the feta to serve.
Cook’s tip
Quicker cooking
Save time by using ready-cooked lentils. Beluga are a good choice here – use 2 x 250g pouches.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,432kJ/ 582kcals |
|---|---|
Fat | 30g |
Saturated Fat | 7.1g |
Carbohydrates | 41g |
Sugars | 15g |
Fibre | 6.2g |
Protein | 33g |
Salt | 1.4g |