Baked feta with chilli, mint and tabbouleh (20 mins prep/15 mins cooking)

Mmmm – baked feta really works!  This lovely light dish (from www.uktv.co.uk) is full of fresh flavours and textures that compliment the tang of the feta.  It works well as a main meal, or could be downsized as a starter.  It would probably work well with goats cheese too.  Perfect for a summer evening.  Serves 4.

Ingredients

For the feta

3 tomatoes, sliced

4 blocks evenly-sized feta cheese, each about 70g

1 tsp ground or crushed chillies

handful of mint, roughly chopped

For the tabbouleh

Handful each of parsley and mint, finely chopped

2 tomatoes, finely chopped

50g puy lentils, cooked according to packet instructions

1 small red onion, finely chopped

1/2 tsp ground cinnamon

1 tsp ground allspice

1 lemon, juice only

Olive oil

For the feta, preheat the oven to 170 degrees/gas mark 5. Line a baking tray with a large piece of foil. Lay the tomato slices on the foil and sprinkle with a little salt and pepper. Put the feta on top, drizzle with olive oil and sprinkle over the chillies. Put another piece of foil on top and seal the edges to make a parcel. Bake for about 8 minutes if the feta is at room temperature, or about 15 minutes if the feta comes straight from the fridge. Remove and open the parcels then sprinkle over the mint leaves just before serving.

For the tabbouleh, combine the tomatoes, cooked lentils, diced onion, sliced herbs and the spices then season with salt. Dress with lemon juice and olive oil. Serve with the feta and tomatoes on top.

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