Lentil Salad with Mint, Roasted Red Peppers and Aphrodite Barrel Aged Feta

lentil salad

 

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Ingredients

  • 250 gm Aphrodite Barrel Aged Feta PDO
  • 1 ½ cups of small green (French) lentils
  • 1 medium carrot, peeled and cut into 1 cm squares
  • ½ small onion, finely diced
  • 1 bay leaf
  • 1 clove of garlic, finely chopped
  • Salt and pepper to taste
  • 2 medium red peppers
  • 1 cup of of herbs: mint, parsley, thyme
  • Red Wine Vinegar to taste
  • Olive oil to garnish
  • Juice of large lemon (1/2 cup)
  • ¼ teaspoon paprika
  • pinch of cayenne pepper,
  • 1 clove of crushed garlic
  • ½ teaspoon salt
  • 1/3 cup of virgin olive oil.
  • Lemon Vingeratte:
  • Juice of large lemon (1/2 cup)
  •  ¼ teaspoon paprika
  • Pinch of cayenne pepper
  •  1 clove of crushed garlic
  •  ½ teaspoon salt
  •  1/3 cup of virgin olive oil

Method

01: Rinse lentils and add to medium saucepan with carrot, onion, garlic, salt and bay leaf. Cover generously in water and bring to boil then reduce to a simmer until lentils are cooked (tender but still firm).

02: While lentils are cooking, roast peppers on a flame until charred. Cover in a bowl for 10 minutes to steam, then scrape skins. Do not rince them, as they will loose their flavour.

03: Fold vinigertte and fold into warm lentils. Add herbs and peppers. Season with salt and pepper and red wine viniger to taste. Crumble feta and stir into lentils. Drizzle with olive oil and serve.

04: Compose as part of a salad plate with hard boiled eggs, olives, tomatoes and lettuce.

05: Cover in fridge and enjoy for up to 4 days.