[ RECIPE ] Baked Feta Salad
Prep time
Cook time
Total time
Serves: 2 Servings
  • 2 Large Sweet Potatoes (cut into wedges)
  • Olive Oil
  • Salt & Pepper
  • ½ teaspoon Paprika
  • ½ teaspoon Garlic Granules
  • ½ teaspoon Onion Granules
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Cayenne Pepper
  • 100g Feta (cut into chunks)
  • 200g Cherry Tomatoes (halved)
  • 1 Brown Onion (chopped)
  • 2 Garlic Cloves (finely chopped)
  • 200g Puy Lentils
  • ½ Lemon
  • 1 tablespoon Honey
  • 1 tablespoon Pistachios
  • Handful of Rocket Leaves
  1. Pre-heat the oven to 200C (fan-assisted) and place the sweet potato wedges onto a baking tray. Add the olive oil along with all the spices, mix well and cook for 30 minutes turning halfway.
  2. Add the feta chunks to another baking tray, as well as the cherry tomatoes. Add a drizzle of olive oil followed by salt and pepper and place in the oven for 20 minutes.
  3. Place a large saucepan on a medium heat and add the onions and fry for 5 minutes until softened, then add the chopped garlic for a further 2-3 minutes.
  4. Next add the lentils to the same saucepan along with the juice of half a lemon and continue to cook on a low heat.
  5. Remove the feta tray from the oven and set-aside the cherry tomatoes. Add a drizzle of honey onto the feta and bake for a final 5 minutes. Add the cherry tomatoes to the lentil mix, stir through then set-aside.
  6. Spoon the lentil and tomato mixture onto a plate, along with the wedges, feta, rocket leaves and the pistachios then serve.
Recipe by Food & Fitness Always at http://foodandfitnessalways.com/recipe-baked-feta-salad-8953/