Waitrose and Partners
Honeyed feta & tomato salad

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. 

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Gluten freeHealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins


  • 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


  1. 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.)

  2. 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

  3. 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.


Typical values per serving when made using specific products in recipe


2,432kJ/ 582kcals



Saturated Fat












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