Lentil Salad with Baked Feta

Ingredients

• 250 g brown lentils
• 600 ml Vegetable Broth
• 2 red onions
• 1 Garlic clove
• 3 red chilies
• 5 sprigs parsley
• 5 tbsp olive oil
• 400 g feta (4 slices; 45% fat in the product)
• 3 tbsp white wine vinegar
• 1 tsp sharp mustard
• 3 tbsp Lemon juice
• 0.5 tsp honey
• Salt
• Pepper

Instructions

1. 1.

   Wash lentils and drain. Bring to a boil in a pot, then simmer with lentils over low heat for 20–25 minutes until cooked. Drain and let cool.

2. 2.

   Meanwhile peel onions and slice into strips. Peel garlic and finely mince. Trim chilies, wash and dice finely. Wash parsley, pat dry and cut leaves into ribbons. Heat 2 tbsp oil. Sauté onions, garlic, and chili over medium heat for 3–5 minutes until onions still have a slight bite.

3. 3.

   Spread feta on a baking sheet lined with parchment paper and sprinkle with the onion mixture. Bake in a preheated oven at 220 °C (200 °C fan; gas: level 3–4) for about 10 minutes.

4. 4.

   Whisk vinegar, mustard, remaining oil, lemon juice, honey, salt, and pepper together and taste. Fold half of the dressing into the lentils, stir in parsley, and divide salad onto plates. Remove feta with onions from the sheet, arrange on top of the salad, and drizzle with the remaining dressing.