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Roasted Honey Feta

Roasted Honey 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 great sources of fibre to keep your blood sugar stable and your tummy feeling full! In addition rocket, pomegranate seeds, garlic and cherry tomatoes provide an array of phytonutrients just look at their beautiful rainbow colours to give you an idea!

Tags:Veggie
Allergens:Milk

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit(s)

Small Sweet Potato

1 unit(s)

Echalion Shallot

1 punnet(s)

Cherry Tomatoes

1 unit(s)

Garlic Clove

1 block(s)

Feta Cheese

(ContainsMilk)

1 tin(s)

Brown Lentils

½ unit(s)

Lemon

1 tbsp

Honey

1 bag(s)

Rocket

1 pack(s)

Pomegranate Seeds

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1715 kJ
Energy (kcal)410 kcal
Fat13.0 g
of which saturates8.0 g
Carbohydrate53 g
of which sugars21.0 g
Protein19 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Knife
Grater
Sieve
Bowl
Fork
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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

2

Peel and chop the shallot into ½cm pieces (or as small as you can). Cut the cherry tomatoes in half through the equator. Peel and grate the garlic (or use a garlic press if you have one). Cut each feta block into six long rectangles. Drain and rinse the lentils in a sieve.

3

Squeeze the lemon juice into a bowl and drizzle in the olive oil (the amount specified in the ingredient list). Sprinkle in a pinch of salt and a grind of black pepper and whisk together with a fork. This is your lemony dressing!

4

Lay some baking paper on another baking tray. Put your cherry tomato halves on one side of the tray and drizzle over some oil, a pinch of salt and a grind of black pepper. Put your feta rectangles on the other half of your baking tray and drizzle over some oil. Once your wedges have been in your oven for 15 mins, pop in your tomatoes and feta for 7-10 mins of cooking time.

5

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

6

Once your wedges, tomatoes and feta are cooked, remove them from the oven. Turn your grill to high. Add your tomatoes to your garlicky lentils along with your lemony dressing.

7

Drizzle the honey over your feta and pop under your grill for 2 mins.

8

Spoon your 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 and enjoy!