My friend Angela pointed me to this very good vegetarian traybake with a crunchy Feta topping from Rukmini Iyer’s ” The Green Roasting Tin”.
Ingredients
- 30 g butter
- 3 plump cloves garlic peeled and crushed
- 500 g leeks washed, trimmed and thinly sliced
- 2 tsp sea salt
- freshly ground black pepper
- 500 g vac-packed cooked Puy lentils or cook 250 g dried lentils according to packet instructions
- 300 ml creme fraiche
- 125 g feta cheese crumbled
- 50 g panko or fresh white breadcrumbs
- 1 tbsp olive oil
- 500 g vac-packed cooked Puy lentils
- 300 ml creme fraiche
- 125 g feta cheese crumbled
- 50 g panko or fresh white breadcrumbs
- 1 tbsp olive oil
Servings:
Instructions
- Preheat the oven to 180°C fan/200°C/ gas 6. Put the butter and garlic into a roasting tin and pop into the oven to melt while you get on with slicing the leeks.
- Mix the sliced leeks with the melted garlic butter, season well with the sea salt and black pepper, then return to the oven to roast for 20 minutes.
- After 20 minutes, stir through the Puy lentils, creme fraiche and another good scatter of sea salt, then top with the feta cheese and breadcrumbs. Drizzle with the olive oil, then return to the oven for a further 20-25 minutes, until golden brown on top.
- Serve the gratin hot, with a mustard or balsamic dressed green salad alongside.
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