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Delicious & Healthy Recipes

Spinach, lentil and feta bruschetta

Ingredients

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

Instructions

Method:

Preheat the oven to 200°C.

Soak the currants in vinegar for 30 minutes, then drain and set aside until needed.

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.

Heat remaining 1 tablespoon oil in a large pan over medium heat. Add garlic and oregano, then cook for 1 minute or until fragrant.

Add spinach and cook for 1 minute or until wilted.

Add lentils, zest and juice. Season and cook for 1 minute or until warmed through.

Garnish with currants, tomato, feta and almonds, then serve.

December 16, 2021

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