Honey-baked feta & lentil salad

This delicious baked feta and lentil salad is the perfect summer recipe and ideal for BBQ season. Rich in fibre, it helps to nourish beneficial gut bacteria and support digestive health. The toasted walnuts add a lovely crunch and pair particularly well with the sweet honey, salty feta and fresh lemon dressing — all in under 20 minutes!

Recipe: Serves two

Ingredients

• 1 block of feta

• 1 tbsp honey

• 1 250g pouch cooked lentils

• 50g walnuts, roughly chopped

• Salad leaves of choice (such as rocket, spinach or mixed leaves)

• Half a medium cucumber, halved

• 200g cherry tomatoes, halved

• Fresh mint and dill to serve (optional)

For the dressing

• Zest and juice of 1 lemon

• 2 tbsp olive oil (preferably extra virgin)

• Salt and freshly ground black pepper

Method

1. Heat the oven to 200°C (180°C fan).

2. Place the feta in a small baking dish. Drizzle over the honey and bake for 15–20 minutes, until softened and lightly golden.

3. Meanwhile, toast the walnuts in a dry frying pan for 2–3 minutes until fragrant, then set aside.

4. Warm the lentils according to the packet instructions and spread them onto a serving platter with the salad leaves.

5. To make the dressing, zest and juice the lemon into a bowl, add the olive oil, then season with salt and black pepper. Whisk together until combined.

6. Wash and chop the tomatoes and cucumber and combine with lentils and salad leaves.

7. Remove the baked feta from the oven and place it on top of the lentils and leaves.

8. Scatter over the toasted walnuts, drizzle with the lemon dressing and finish with any fresh herbs, if using.

9. Serve while the feta is warm and creamy.