Feta, Zucchini and Lentil Salad
Feta, Zucchini and Lentil Salad



  • 200g dried green lentils
  • 200g feta cheese
  • 3 tbsp olive oil
  • 3 tbsp runny honey
  • 100g finely chopped shallots
  • 2 chopped garlic cloves
  • 2 tbsp white wine vinegar
  • 400g cherry tomatoes, halved
  • 1 zucchini, ribboned with a veg peeler
  • Cook the lentils in boiling salted water until tender, then drain and set aside. Meanwhile, heat the oven to 200C and line a baking tray. Cut the feta into 3cm cubes and drizzle with ½ tbsp of oil and 2 tbsp of honey, then season well with black pepper. Bake for 15 mins.
  • Heat the remaining oil in a frying pan and cook the shallots and garlic for 3 mins. Add the vinegar and remaining honey, stir in the lentils and mix to combine. Remove from the heat, stir in the tomatoes and zucchini, season well and divide between bowls. Top with the feta and serve.
30 mins
4 serving

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