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£1.55Price per unit
£3.10/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
Quicker cooking
Save time by using ready-cooked lentils. Beluga are a good choice here – use 2 x 250g pouches.
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 |
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