A colourful dish for summer which i like to make using cherry tomatoes from ” A Modern Way to Eat” by Anna Jones.You could also serve the roasted feta in a greek salad or crumbled over roasted squash. This will serve two as a main or four as part of a meal. Sometimes i serve this with some home made oven chips, or with warmed pittas or crusty bread to mop up the juice. You could also serve a green salad alongside.
This recipe for spinach salad is another one from ” The Greens Cook Book” by Edward Brown and Deborah Madison. For a variation you can replace half the spinach with thinly sliced red cabbage.
This is a recipe from The Sugar Club Cookbook (1997) by Peter Gordon
|2 lbs raw prawns||500g ripe tomatoes, peeled and chopped|
|¾ cup dry white wine||2 tbsps finely chopped parsley|
|4 tbsps extra virgin olive oil||Salt and pepper|
|2 onions, finely sliced||6 oz greek feta cheese, crumbled|
|3 cloves garlic, finely chopped|
|1 ½ cups puy lentils||Lemon Vinaigtrette|
|1 carrot, finely diced||1 tbsp chopped mint|
|½ small onion, finely diced||3 tbsps chopped mixed herbs|
|1 bay leaf||Black pepper|
|1 clove garlic, peeled and finely chopped||Sherry vinegar to taste|
|Good pinch salt||225g feta cheese|
|2 medium red bell peppers||Olive oil for garnish|