Honeyed feta & tomato salad

Name: Honeyed feta & tomato salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 200 g dried lentils, rinsed; 200 g 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; 400 g pack Waitrose Cherry Vine Tomatoes, removed from the vine and halved; 1 Essential Courgette, pared into ribbons with a vegetable peeler

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.

4 out of 5 stars(8) Rate this recipe

HealthySource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare25 mins
Cook30 mins
Total time55 mins

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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

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.