Marinated Feta, Roasted Pepper Jam and Lentil Dressing

Garlic and mint-marinated feta served with soft roasted peppers and a seasoned puy lentil balsamic dressing.

Vegetarian Appetiser Mediterranean Lentils Peppers Feta

Estimated Nutrition

Calories

895.6

kcal / serving

3582.4 kcal total

Carbs

23.7g

per serving

94.6 g total

Fat

82.1g

per serving

328.5 g total

Protein

18.2g

per serving

72.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

350

Feta Cheese

Fruits

piece

Lemon

juice and wedges used

LegumesPulses

Puy Lentils

cooked

NutsSeeds

clove

Garlic

cut into thin slices

handful

Mint

leaves only

Black Pepper

freshly ground

piece

Bay Leaf

clove

Garlic

peeled

OilsFats

150

Extra Virgin Olive Oil

for the feta

tbsp

Olive Oil

for the pepper jam

Vegetables

piece

Red Pepper

seeds removed, sliced

piece

Yellow Pepper

seeds removed, sliced

piece

Orange Pepper

seeds removed, sliced

piece

Red Chilli

left whole

Method

Place feta in a large bowl and sprinkle with sliced garlic.

Add mint, drizzle with olive oil, season with pepper, and marinate for one hour.

Whisk balsamic vinegar and olive oil, season, and stir in cooked lentils.

Heat olive oil in a pan and add peppers, chilli, bay leaf, garlic, sugar, and lemon.

Cover peppers with wet greaseproof paper and a lid then cook for 35 minutes until soft.

Remove cover and simmer on high heat for 3 minutes to reduce liquid.