Warm Lentil And Lambs Quarters Salad With Feta Cheese Recipes

DELICIOUS GREEK LENTIL SALAD RECIPE WITH FETA CHEESE (FAKES SALATA)

Steps:

• To prepare this Greek style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. For this Greek lentil feta salad recipe the lentils should be cooked, but still retain a slight tooth. Keep in mind that different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook them!
• In the meantime prepare the vegetables. For this Greek feta lentil salad recipe, you could use the peppers raw, cut into little cubes or roasted. Roasting the peppers, until slightly soft, will give extra flavour. To roast the peppers, cut them in half crosswise and place on a baking tray, lined with parchment pepper. Drizzle with a little olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
• To prepare the dressing for this Greek lentil salad recipe, add all the ingredients in a bowl and whisk to combine.
• When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled slightly place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving. Enjoy!

WARM RED LENTIL SALAD WITH GOAT OR FETA CHEESE

Steps:

• Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
• Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
• After 20 minutes, remove from heat and stir in the mint and cilantro.
• In a frying pan (or skillet), heat the other tablespoon of olive oil over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned.
• Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
• Mash the goat (or feta) cheese with the yogurt in a small bowl and season to taste with pepper.
• Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast.

HARISSA LAMB & LENTIL SALAD WITH WHIPPED FETA

Steps:

• In a bowl, mix the ground lamb with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
• Heat the olive oil in a frying pan and fry the patties for 2 to 3 minutes on each side until golden and cooked through.
• Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
• Whip the feta and yogurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.