HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Roasted Feta
Honey-Roasted Feta

Honey-Roasted Feta

with garlicky lentils and Sweet Potato Wedges

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Don't let the amazing flavours of this dish distract you from the fantastic nutritional benefits you'll find in the ingredients. The lentils and sweet potato are a great source of fibre to keep your blood sugar stable and your tummy feeling full. In addition, rocket, pomegrante seeds, garlic and cherry tomatoes provide an array of phytonutrients - just look at their beautiful rainbow colours to get the idea!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 pack(s)

Small Sweet Potato

1 unit(s)

Echalion Shallot

1 punnet(s)

Cherry Tomatoes

1 unit(s)

Garlic Clove

1 block(s)

Feta Cheese


1 tin(s)

Brown Lentils

½ unit(s)


1 tbsp


1 bag(s)


50 grams

Pomegranate Seeds

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2264 kJ
Energy (kcal)541 kcal
Fat20.0 g
of which saturates9.0 g
Carbohydrate72 g
of which sugars28.0 g
Protein19 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon

Preheat your oven to 200°C. Chop the sweet potato into wedges about 1cm wide (no need to peel). Put them on a lined baking tray and drizzle over some oil. Season with a pinch of salt and a grind of black pepper. Pop on the top shelf of your oven. Cook until crispy and golden, 25-30 mins.


Halve, peel and chop the echalion shallot into ½cm pieces. Cut the cherry tomatoes in half through the equator. Peel and grate the garlic (or use a garlic press). Slice the feta cheese into six long rectangles. Drain and rinse the lentils in a sieve.


Lay some baking paper on another baking tray. Put the tomatoes on one half of the baking tray. Drizzle over some oil and season with a pinch of salt and a grind of black pepper. Put the feta slices on the other half and drizzle over some oil. Once the wedges have been in your oven for 15 mins, pop the tomatoes and feta on the middle shelf for the last 7-10 mins of cooking time.


Put a frying pan on medium heat with a drizzle of oil and add the shallot. Cook until soft, 4 mins. Add the garlic and cook for 1 minute more. Add the lentils to the pan along with a good pinch of salt and a grind of black pepper. Stir well. Warm the lentils through, 3 mins. Then remove from the heat.


Squeeze the lemon juice into a small bowl and add the olive oil (amount specified in the ingredient list). Sprinkle in a pinch of salt and a grind of black pepper and whisk together with a fork. Once the wedges, tomatoes and feta are cooked, remove from the oven. Turn the grill to high. Add the tomatoes to your lentil mixture along with the lemony dressing. Drizzle the honey over the feta and pop under the grill for 2 mins.


Spoon the garlicky lentils into bowls and top with a handful of rocket. Place your wedges and feta on top (if it breaks up don't worry, it will still be delicious!). Sprinkle over the pomegranate seeds. Enjoy!