Spinach, lentil and feta bruschetta

Ingredients (serves 4):

• 2 tablespoons currants
• 1 tablespoon red vinegar
• 300g cherry tomatoes
• 2 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 teaspoon dried oregano
• 200g baby spinach leaves, thinly sliced
• 400g can brown lentils, rinsed, drained
• Finely grated zest and juice of 1 lemon
• 150g feta, crumbled
• Toasted flaked almonds, to serve

Method:

1. Preheat the oven to 200°C.
2. Soak the currants in vinegar for 30 minutes, then drain and set aside until needed.
3. Meanwhile, place tomatoes on a baking tray, season, then drizzle with 1 tablespoon oil. Roast for 5 minutes or until just softened and skins are starting to split. Set aside.
4. Heat remaining 1 tablespoon oil in a large pan over medium heat. Add garlic and oregano, then cook for 1 minute or until fragrant.
5. Add spinach and cook for 1 minute or until wilted.
6. Add lentils, zest and juice. Season and cook for 1 minute or until warmed through.
7. Garnish with currants, tomato, feta and almonds, then serve.