Perfect 'easy-make' party-piece for a very civilised lunch...
Meet our merry jester that adds flavour fun to everything... even lentils!
Mustard (28%), wine vinegar, water, sugar, mild pepperdrop chillies, fruit chutney (peach, apple, spices, caramel), chilli paste (chilli, sunflower oil, ginger, garlic), salt, antioxidants: potassium metabisulphite, sulphur dioxide.
4 rounds of Feta (1 per person) - choose a creamy type of Feta
Olive Oil - enough to brush the Feta on both sides + 30ml for Lentils
Juice of 1 lemon
1 red onion, sliced into petals
1 red pepper, sliced lengthwise
400g (1 tin drained) Lentils
20g chopped mint
20g chopped chives
30g chopped coriander
30g chopped flat leaf parsley
30ml Pepperdrop Mustard
Heat the oven to 200°C.
Place each round of Feta onto its own little piece of foil or baking paper on a baking tray (makes plating easier!). Brush all over with olive oil.
Sprinkle each piece of feta with a litle lemon juice.
Divide the red onion petals and red pepper slices up between the rounds and brush a little oil over the top.
Bake for 15 - 20 minutes until the pepper slices and onions have softened and the cheese has turned golden on the edges.
While the Feta is baking, mix the lentils with the chopped herbs, the Pepperdrop mustard, 30ml olive oil and the rest of the lemon juice. Taste for salt.
Place the lentil salad on the plate, top with the grilled feta rounds and serve immediately
PRO-TIP  If you're making this dish for guests, pre-prep everything (you can even mix the lentil salad), right up to the point of baking the Feta rounds. While the Feta rounds are baking, you can plate the Lentil salad so long and pour the wine. Serve as soon as the Feta rounds come out of the oven.
VARIATIONS  If you can get Feta with Sundried tomato, it works well. Another variation is to cut 5mm thick squares of Mozarella (about half the size of the round of Feta), spread the underside with a little Pepperdrop mustard and sandwich it on top of the Feta (under the onion & pepper) before baking.