Marinated feta, roasted pepper jam and lentil dressing
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
Dietary Vegetarian
From Chefs: Put Your Menu Where Your Mouth Is
Serve garlic and mint-marinated feta cheese and red peppers with an unusual lentil dressing – add some flatbreads for mopping up the juices.
Method
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For the marinated feta cheese, place the cheese in a large shallow bowl and sprinkle over the garlic.
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Add the mint leaves, drizzle over the olive oil and season with black pepper. Cover and leave to marinate for one hour at room temperature.
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For the lentil dressing, whisk the balsamic vinegar and extra virgin oil in a bowl. Season with black pepper and stir in the cooked lentils. Set aside.
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For the red pepper jam, heat the olive oil over a medium heat in a large pan. Add the peppers, chilli, bay leaf, garlic, sugar, lemon juice and juiced wedges.
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Place a piece of wet greaseproof paper over the peppers and cover with a lid. Gently cook for 35-40 minutes, or until the peppers are really soft.
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Remove the paper and lid from the pan and increase the heat. Simmer to reduce the liquid for about 3-4 minutes, taking care not to allow it to burn. Season to taste.
Ingredients
For the marinated feta cheese
- 350g/12oz feta cheese
- 2 garlic cloves, cut into thin slices
- handful mint leaves
- 150ml/5fl oz extra virgin olive oil
- freshly ground black pepper
For the lentil dressing
- 3-4 tbsp balsamic vinegar
- 100-150ml/3½-5fl oz extra virgin olive oil
- freshly ground black pepper
- 55g/2oz Puy lentils, cooked
For the red pepper jam
- 2 tbsp olive oil
- 2 red peppers, seeds removed, sliced
- 2 yellow peppers, seeds removed, sliced
- 2 orange peppers, seeds removed, sliced
- 1 red chilli (left whole)
- 1 bay leaf
- 2 garlic cloves, peeled
- 1 tbsp caster sugar
- 1 lemon, juice and remaining wedges
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