[ RECIPE ] Baked Feta Salad
Prep time
Cook time
Total time
Serves: 2 Servings
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Next add the lentils to the same saucepan along with the juice of half a lemon and continue to cook on a low heat.
- 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.
- Spoon the lentil and tomato mixture onto a plate, along with the wedges, feta, rocket leaves and the pistachios then serve.
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