The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Honey Baked Feta with Quinoa, Sumac Roast Veg & Tomato Salad
Get ready to be whisked off to Santorini with this Greek-inspired dish. The star of the show? Tangy feta, drizzled in sticky honey and baked till golden. Dish it up with a medley of roasted Mediterranean veg (think gooey aubergine, vibrant pepper and sweet onion), fluffy quinoa and a refreshing tomato cucumber salad - and you're ready to dig in. Joyfully simple. Unbelievably delicious.
1/3 daily fibre
4 of 5 a day
Mediterranean
Serving size
Ingredients
- 40g rocket
- 500g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- ½ tsp chilli flakes
- 25g honey
- 200g feta (Milk)
- 1 handful of fresh dill
- 1 unwaxed lemon
- 200g baby tomatoes
- 1 cucumber
- 1 tsp sumac
- 1 onion
- 2 pepper
- 1 aubergine
Nutritional Information
Calories: 485
Protein: 21g
Carbs: 41g
Fat: 26g
Honey Baked Feta with Quinoa, Sumac Roast Veg & Tomato Salad
Get ready to be whisked off to Santorini with this Greek-inspired dish. The star of the show? Tangy feta, drizzled in sticky honey and baked till golden. Dish it up with a medley of roasted Mediterranean veg (think gooey aubergine, vibrant pepper and sweet onion), fluffy quinoa and a refreshing tomato cucumber salad - and you're ready to dig in. Joyfully simple. Unbelievably delicious.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment
- Pull out a large frying pan, a large bowl & a grater
Roast the veg
- Halve the aubergine lengthways and slice into 1cm half-moons. Thinly slice the peppers. Peel and halve the onion, then cut half into 4 wedges
- Place the aubergine, pepper and onion wedges onto a lined baking tray, sprinkle with the sumac, drizzle with 1 tbsp oil and season with salt and pepper. Roast for 20-25 mins, until soft and golden
Build the salad
- Meanwhile, thinly slice the remaining onion. Dice the cucumber into 1cm chunks. Halve the tomatoes. Zest half the lemon, then halve and cut half into wedges. Roughly chop the dill
- Add the sliced onion, cucumber, tomatoes and half the dill to the large bowl. Mix with 1 tbsp olive oil and the juice from half the lemon. Season with salt and pepper, then set aside
Bake the feta
- Cut the feta into 4 pieces, and place onto the other lined baking tray. Drizzle with half the honey, a squeeze of lemon juice and a pinch of chilli flakes (for those who'd like the heat)
- Bake for 10 mins, until golden
Heat the lentil quinoa mix
- Meanwhile, heat the large frying pan on medium-high heat. Once hot, add the lentil quinoa mix and break it up with a wooden spoon
- Add a splash of water and cook for 2-3 mins, until piping hot. Season with salt and pepper. Remove from the heat and stir through a pinch of lemon zest and a squeeze of lemon juice
Finish & plate up
- When ready to serve, toss the rocket through the cucumber salad, then serve into bowls, with the roasted vegetables and lentil quinoa mix alongside. Place the feta on top and drizzle over the remaining honey (or to taste)
- Garnish with the remaining dill and any remaining lemon wedges. Finish with 1 tsp olive oil drizzled on top
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.