Roasted Honey Feta

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.

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!

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.

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.

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.

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