Lentil Salad with Mint, Roasted Red Peppers and Aphrodite Barrel Aged Feta
Compose as part of a salad plate with hard boiled eggs, olives, tomatoes and lettuce.
250 gm Aphrodite Feta in brine
1 ½ cups of small green (French)lentils
1 medium carrot, peeled and cut into 1 cm squares
½ small onion, finely diced
1 bay leaf
1 clove of garlic, finely chopped
Salt and pepper to taste
2 medium red peppers
1 cup of of herbs: mint, parsley, thyme
Red Wine Vinegar to taste
Olive oil to garnish
Lemon Vingeratte: Juice of large lemon (1/2 cup), ¼ teaspoon paprika, pinch of cayenne pepper, 1 clove of crushed garlic, ½ teaspoon salt, 1/3 cup of virgin olive oil.
Rinse lentils and add to medium saucepan with carrot, onion, garlic, salt and bay leaf. Cover generously in water and bring to boil then reduce to a simmer until lentils are cooked (tender but still firm).
While lentils are cooking, roast peppers on a flame until charred. Cover in a bowl for 10 minutes to steam, then scrape skins. Do not rince them, as they will loose their flavour.
Fold vinigertte and fold into warm lentils. Add herbs and peppers. Season with salt and pepper and red wine viniger to taste. Crumble feta and stir into lentils. Drizzle with olive oil and serve.
Cover in fridge and enjoy for up to 4 days