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Baked Feta Recipe Green Kitchen
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Baked Feta Recipe With Lentils & Blackberry Vinaigrette by Green Kitchen

Extract from GREEN KITCHEN: Quick + Slow by David Frenkiel & Luise Vindahl
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Course Appetizer, lunch, Main Course
Servings 2 People
Calories 933 kcal


  • 200 g pre-cooked black lentils drained
  • 100 ml good-quality vegetable stock
  • 200 g block of feta
  • zest of 1 lemon
  • 2 thyme sprigs leaves picked
  • 2 tbsp olive oil
  • 1 handful hazelnuts
  • 2 tsp honey
  • 2 handfuls baby spinach

For the blackberry vinaigrette

  • 75 g fresh blackberries (or use frozen ones, thawed)
  • 1.5 small shallot or spring onion finely chopped
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • sea salt and freshly ground black pepper


  • Preheat the oven to 200°C fan (425°F/Gas 7).
  • Place the lentils in a small ovenproof dish. Pour over the stock and give it a stir, then distribute the lentils evenly around the dish, making space for the feta in the middle.
  • Place the feta in the space, then scatter over the lemon zest and thyme, and drizzle with the olive oil. Place in the middle of the oven, then place the hazelnuts on a small baking tray (pan) on the rack below. Bake for 8 minutes, then remove both items from the oven. Preheat the grill to its highest setting. Drizzle the honey over the feta, then grill for 4 minutes or until golden.
  • Meanwhile, make the vinaigrette. Mash the blackberries in a small bowl with a fork, then add the shallot or spring onion, olive oil, vinegar and honey. Season to taste.
  • Chop the toasted hazelnuts.
  • To serve, take out 2 plates or bowls and place a handful of spinach on each.
  • Top with the lentils, then halve the feta and place on top. Drizzle over the blackberry vinaigrette and finish with a sprinkle of hazelnuts.
  • Cooking lentils: We use pre-cooked lentils in this recipe but if you prefer cooking your own, bring 375ml water to a boil, add 100g black lentils and simmer for about 13 minutes or until just tender (remember that they will continue to cook in the oven) adding a pinch of salt towards the end.


Quick & Slow Green Green Kitchen
Quick & Slow Green Green Kitchen
Credits: Green Kitchen: Quick + Slow by David Frenkiel and Luise Vindahl (£27, Hardie Grant)
Photography by David Frenkiel
In Green Kitchen: Quick & Slow David Frenkiel and Luise Vindahl showcase over 100 modern vegetarian recipes that capture the quick and slow moments of life and in the kitchen.
From the QUICK low-effort weekday dinner when you don’t want to spend the whole day in the kitchen but still want to eat something delicious, to the SLOW moments when cooking becomes the best part of the day, these recipes will teach you how to cook great tasting, modern vegetarian food and show you how to find joy in the process.
Featuring stunning photography, and packed cooking tips and fun flavour-twists throughout, Green Kitchen: Quick & Slow will not only inspire you with what to cook on any night of the week, but it will show you how cooking can be your best therapy, friend and ultimate joy.


Calories: 933kcalCarbohydrates: 78gProtein: 43gFat: 53gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gCholesterol: 89mgSodium: 1373mgPotassium: 523mgFiber: 26gSugar: 14gVitamin A: 3489IUVitamin C: 53mgCalcium: 635mgIron: 11mg
Keyword Baked Feta + Lentils, Baked Feta Recipe, David Frenkiel, GREEN KITCHEN, Luise Vindahl
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Baked Feta Recipe Green Kitchen
Baked Feta Recipe Green Kitchen
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