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!

LAMB CUTLETS WITH LENTIL & FETA SALAD

Steps:

• Cook peas in boiling water for 3-4 mins until just tender, then drain. Mix with the lentils, vinegar, sugar and mint, then crumble in the feta and season well.
• Heat a griddle pan, brush the cutlets with a little oil and season. Cook in the hot pan for 4 mins on each side until browned and the middle is pink. Divide the salad between four bowls, then top with a couple of cutlets per person.

WARM LENTIL SALAD WITH GOAT CHEESE

Steps:

• In a medium pot, combine lentils, onion, two of the garlic cloves and the bay leaf with 6 cups water. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture (they should not be mushy). Taste and adjust salt. Using tongs, remove onion and bay leaf. (You may cook lentils up to four days ahead and store in the refrigerator. Bring back to a simmer and proceed with recipe.)
• In a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils, reserving 1/4 cup of the broth. Return lentils to the pot. Whisk reserved broth into the dressing, then stir dressing into lentils. Add goat cheese and stir until it has melted into the lentils. Season to taste with pepper. Stir in herbs.
• Line a platter, salad plates or wide bowls with arugula. Top arugula with the lentils. Serve warm.

LENTIL SALAD WITH FETA CHEESE

Steps:

• cook lentils according to directions on bag, until tender (but not mushy).
• remove from heat and let cool at room temperature.
• Chop up all the vegetables, and crumble the feta.
• Combine all the salad ingredients together.
• In a small bowl prepare dressing by whisking all the ingredients together.
• Pour dressing over salad, mix well and chill for a couple of hours before serving.

WARM LENTIL AND LAMB'S-QUARTERS SALAD WITH FETA CHEESE

Steps:

• Combine 4 cups water and lentils in a saucepan.
• Bring to a boil.
• Cover, reduce heat to low, and cook 30 minutes or until tender.
• Drain and set aside.
• Combine 2 tablespoons water, olive oil, vinegar, oregano, salt, pepper and garlic in medium bowl.
• Stir well.
• Add lentils, cheese and lamb's-quarters; toss well.
• Serve warm or at room temperature.

LAMB, FETA & MINT SALAD

Steps:

• Heat oven to 220C/200C fan/gas 7. Spread the chips out onto a baking tray, then bake for 12 mins. Meanwhile, whisk together 4 tsp oil from the pepper jar with the red wine vinegar, chopped mint, sugar and some seasoning. Roughly tear the peppers into smaller chunks, then put into a large bowl with the feta and spinach leaves.
• Heat a griddle or frying pan, brush lamb with a little more oil from the pepper jar, then season. Cook for 2-3 mins on each side, then leave to rest on a board.
• Once the chips have cooked for 12 mins, remove the tray from the oven. Cut them in half, toss with 1 tsp more oil from the pepper jar, then roast for another 3 mins. Thinly slice the lamb. Toss the hot crispy chips through the salad with the dressing, arrange on a platter or 2 dinner plates and top with the lamb.

PUY LENTIL, SPICED ROAST CARROT & FETA SALAD

Steps:

• Heat the oven to 200C/180C fan/gas 6. In a shallow roasting tin, toss together half the oil, the cumin, carrots and some seasoning. Roast for 25 mins, turning halfway through cooking. Drizzle over the honey, stir and roast for 5 mins more.
• Meanwhile, gently heat the lentils with the onion, lemon juice, remaining oil and some salt and pepper. Allow to cool slightly while the carrots finish cooking.
• Toss the dressed lentils with mint and lamb's lettuce. Lay warm spiced carrots on top and scatter with feta.

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.