Greek Lentil Salad with Feta cheese (Fakes Salata)

Bushra

A hearty and healthy Mediterranean salad combining cooked lentils with roasted peppers, feta cheese, fresh vegetables, and herbs in a zesty vinaigrette.

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Prep Time 5

Cook Time 25

Total Time 30

Course Salad

Cuisine Greek, Mediterranean

Servings portions

Equipment

Large pot
Colander
Baking tray
Large serving bowl

Ingredients

Main Ingredients

400 g brown lentils picked and rinsed
1 bay leaf
2-3 peppers red, orange, yellow, roasted and sliced
250 g feta cheese crumbled
10 cherry tomatoes cut in half
1 red onion chopped

Dressing

6 tbsp extra virgin olive oil
6 tbsp red wine vinegar
1 clove garlic minced
1 pinch sweet paprika

Instructions

Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes.
Cut peppers in half crosswise and place on a baking tray lined with parchment paper. Drizzle with olive oil and season with salt. Bake in preheated oven at 200-220C for about 20 minutes, or until softened.
To prepare the dressing, add all the ingredients in a bowl and whisk to combine.
When lentils are cooked, drain them in a colander and place under cold running water. Once cooled, place in a large serving bowl and toss with dressing.
Add chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers and blend. Add fresh herbs just before serving.

Keyword fakes salata, feta cheese salad, healthy legume dish, vegetarian recipe