Call us now on

0800 201 4811

Puy Lentils with Feta and Roasted Tomatoes

Mark Gale

Mark Gale

Author

Recipes

Ingredients

  • 10 cherry tomatoes on the vine
  • 1 tsp olive oil
  • Sea salt flakes and freshly ground black pepper
  • 250g pouch ready-cooked Puy lentils (or simmer 200g dried Puy lentils in 1 litre boiling water for 25-30 minutes or until tender)
  • 1 tbsp apple cider vinegar
  • 1 garlic clove, finely chopped
  • 1 small red onion, finely diced
  • 1 tsp clear honey
  • 1 tbsp extra virgin olive oil
  • 60g feta cheese, crumbled
  • 1 tbsp lemon juice
  • A handful of mint leaves, chopped
  1. Preheat the oven to 170˚C/Gas Mark 3.
  2. Place the tomatoes in a small baking tin, drizzle with the olive oil and season with salt and pepper.
  3. Bake for 10–15 minutes or until blistered and soft.
  4. Meanwhile, put the remaining ingredients into a bowl and mix well.
  5. Add the roasted tomatoes and juices from the tin, stir through and it’s ready to serve.

Recipe taken from The Midlife Kitchen by Mimi Spencer & Sam Rice (photography by Issy Croker) is published by Mitchell Beazley, £25, octopusbooks.co.uk 

Recipes

Recipes

Strawberry Jam

Jams and chutneys can be a great way to use up large quantities of fruit. Once made, they can keep for up to a year and make an excellent gift. This strawberry jam recipe is also the perfect accompaniment to an afternoon cream tea ...Read more

Recipes

Chickpea and Cauliflower Curry

This beautifully simple, light curry is a great vegetarian option. It’s always preferable to use some carefully selected ground and whole spices in a recipe like this for those fresher flavours.  ...Read more

Recipes

Peach Melba Tartlets 

Jenny Culver, Bettys Cookery School tutor, has handpicked one of her favourite recipes for you to make. Perfect as an impressive centrepiece to an afternoon tea, her Peach Melba Tartlets are full of fresh, indulgent flavours. ...Read more