Grilled feta and lentil salad

Name: Grilled feta and lentil salad
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 250.00 g lentils brown; 2.00 bay leaves; 1.00 stock cube garlic and herb-flavoured; 200.00 g feta cheese; 30.00 ml fresh chillies 573; 30.00 ml vinegar balsamic; 100.00 g baby spinach; 30.00 ml fresh parsley chopped; 1.00 onion small, chopped; sea salt and freshly ground black pepper

6 servings

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Pulses

By Food24 November 03 2009

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Ingredients (10)

250.00 g	lentils — brown
2.00	bay leaves
1.00	stock cube — garlic and herb-flavoured
200.00 g	feta cheese
30.00 ml	fresh chillies — 573
30.00 ml	vinegar — balsamic
100.00 g	baby spinach
30.00 ml	fresh parsley — chopped
1.00	onion — small, chopped
	sea salt and freshly ground black pepper

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Method:

Boil the lentils with the bay leaves in the stock cube (dissolved in 500 ml – 2 c – boiling water) until tender. Drain. Cut the feta cheese into fairly large cubes, arrange on a baking sheet and grill under the heated oven grill until lightly browned. Spoon the lentils into a bowl and pour over the olive oil and vinegar. Add the spinach leaves, feta cheese, parsley and onion, and season generously with salt and pepper. Mix gently and serve hot or cold.
Serves 6-8.