Honey-Roasted Feta

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.