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Home / Recipes / Greek lentil salad with Lemnos fetta
A great banquet or function option, this twist on the classic Greek salad can serve up to 18 people.
Time 65 mins
Servings 18
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450g French lentils
3 bay leaves
6 medium red capsicums, roasted and sliced
540g Lemnos Traditional Fetta, broken into small pieces
30 cherry tomatoes, cut in half
3 medium red onions, roughly chopped
3 cups fresh flat parsley leaves
1 ½ cups fresh mint leaves
30 Kalamata olives, pitted and sliced
150g spinach leaves, washed
For the dressing
18 tbsps extra virgin olive oil
12 tbsps red wine vinegar
Pinch of sweet paprika
Salt and freshly ground pepper
Rinse the lentils in a colander under running water. Drain thoroughly and place in a large saucepan. Cover the lentils with 5-6 cm of cold water. Season with salt and bay leaves and bring to the boil. Reduce the heat to a gentle simmer and cook for approx. 15 minutes until just cooked through. The lentils should still hold their shape and be slightly firm. Place them in the colander and run cold water over them for about two minutes then drain.
Preheat the oven to 180°. Place whole capsicums on a baking tray and drizzle with a little olive oil. Roast for 30-35 mins until skins begin to blacken and capsicums start to go soft and collapse. Remove from oven and wrap tightly in aluminium foil. Leave to cool so skins easily slip off. Once cool, remove the skin and seeds and slice capsicums into strips.
Add all dressing ingredients into a bowl and mix to combine.
Place cooled lentils into a large bowl and stir in the dressing. Add half of the Lemnos Traditional Fetta, red onion, cherry tomatoes, olives, spinach, capsicum and herbs and combine. Season as needed.
Presentation:
When ready to serve, garnish with remaining Lemnos Traditional Fetta and some fresh herbs.