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Honey Baked Feta with Quinoa & Sumac Roast Veg
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
5 of 5 a day
Mediterranean
Serving size
Ingredients
- 20g rocket
- 250g puy lentils & wholegrain quinoa (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 75g seasonal tomatoes
- ½ tsp chilli flakes
- 15ml hot honey (honey, chilli extract)
- 100g feta (Milk)
- 1 unwaxed lemon
- 1 handful of fresh dill
- 1 midi cucumber
- 1 tsp sumac
- 1 pepper
- 1 onion
- 1 aubergine
Nutritional Information
Calories: 562
Protein: 22g
Carbs: 48g
Fat: 32g
Ingredients
- 75g seasonal tomatoes (use half)
- 0.5 tsp chilli flakes (use half)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 tsp sumac (use half)
- 1 pepper (use half)
- 1 aubergine (use half)
- 20g rocket (use half)
- 1 handful of fresh dill (use half)
- 1 onion (use half)
- 1 unwaxed lemon (use half)
- 100g feta (use half) (Milk)
- 250g puy lentils & wholegrain quinoa (use half) (48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
- 1 midi cucumber (use half)
Nutritional Information
Calories: 573
Protein: 22g
Carbs: 48g
Fat: 33g
Honey Baked Feta with Quinoa & Sumac Roast Veg
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.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a large bowl, a medium frying pan & a grater
Roast the veg
- Halve the aubergine lengthways and slice into 1cm thick half-moons. Thinly slice the pepper
- Peel and halve the onion, then finely slice half. Cut the remaining onion half into 4 wedges and place onto a lined baking tray, along with along with the pepper and aubergine
- Sprinkle with the sumac, drizzle with 2 tsp olive oil and season with salt and pepper. Roast for 20-22 mins, until soft and golden
Make the salad
- Meanwhile, dice the cucumber into 1cm chunks. Halve the tomatoes (quarter any larger ones). Roughly chop the dill. Zest half the lemon, then halve
- Add the cucumber, tomatoes and half the dill to the large bowl, along with the sliced onion. Mix with 1 tbsp olive oil, the juice from half the lemon and a good pinch of salt. Set aside
Bake the feta
- Halve the feta and place onto the other lined baking tray. Drizzle with the hot 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 quinoa mix
- Heat the medium frying pan on medium-high heat. Once hot, add the quinoa lentil 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 a pinch of salt and pepper, then remove from the heat. Stir through a pinch of lemon zest and a squeeze of lemon juice
Finish & plate up
- When ready to serve, toss the rocket with the cucumber salad, then share between bowls, with the roasted veg and quinoa lentil mix alongside
- Top with the feta. Garnish with the remaining dill and any remaining lemon, cut into wedges
- Finish with 1/2 tsp olive oil, drizzled on top
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