Marinated feta with lentils

Nourishing and absolutely yummy, this dish improves in flavour the longer the feta is marinated.

Marinade
2 Tbsp (30ml) lemon juice
¼ cup (60ml) olive oil
1 tsp (5ml) dried chilli flakes
1 tsp (5ml) dried oreganum
2 garlic cloves, crushed
1 cup (200g) feta cheese, cut into 2cm blocks

Lentils
½ packet (250g) brown lentils
3 Tbsp (45ml) finely chopped dill
3 Tbsp (45ml) finely chopped mint
3 Tbsp (45ml) finely chopped Italian parsley
3 spring onions, finely sliced

Serves 4-6

Combine marinade ingredients together and place feta cubes in a clean jar with the mixture and marinate in the fridge for at least two hours.
Follow the cooking instructions on the lentil packet and once fully cooked and tender drain the water and put the lentils in a bowl.
Toss through the herbs and spring onion and add half of the marinated feta mixture. You can save the other half for another salad.
Dress with a splash of marinade and serve.

Cook’s tip
The oil in this recipe helps marinate and flavour the feta. Any excess oil can be used in future dressings and marinades.

Recipe courtesy of Fresh Living Magazine – South Africa’s most successful food magazine. It’s brimming with practical, modern recipes that don’t break the bank.