Lemon Roasted Feta with Tomatoes (2-4)

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.

Prawns with Feta (4)

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. Put the wine and prawns in a large sauté pan over a high heat and cook, covered, for about 8 minutes. Remove the prawns with a slotted spoon. Leave to cool, then remove the shells.
  2. Strain the cooking liquid for the prawns and return to the pan. Add the olive oil, onions and garlic. Cook over a medium heat, stirring, until most of the liquid has evaporated.
  3. Add the tomatoes and parsley. Simmer covered for 10 mins, then uncovered for 20-30 mins until you have a thick sauce.
  4. Add the shelled prawns, mix well  and season. Divide between 4 shallow dishes and sprinkle with the feta.
  5. Preheat oven to 220C Gas 7. When hot, bake the prawns for about 15 mins until the feta has melted and begun to brown.

Greens Lentil Salad with Roasted Peppers and Feta (4-6)

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


  1. Rinse the lentils then cover generously with water and bring to a boil with the carrot, onion, bay leaf, garlic and salt.
  2. Simmer for 20-25 mins until cooked. Drain and reserve the liquid for stock.
  3. Meanwhile, roast the peppers until they are evenly charred. Put in a covered bowl to steam for about 10 minutes. Remove skins, split open and remove veins and seeds. Cut into squares.
  4. Prepare the lemon vinaigrette and stir into the warm lentils. Add the mint, herbs and most of the peppers. Taste and season.
  5. Crumble the feta cheese and gently fold into the lentils,
  6. Garnish with the remaining peppers and drizzle some olive oil over the surface.
  7. Serve with hard boiled eggs, olives, tomatoes and lettuce.