The BBC has updated its cookie policy. We use cookies to ensure that we give you the best experience on our website. This includes cookies from third party social media websites if you visit a page which contains embedded content from social media. Such third party cookies may track your use of the BBC website. We and our partners also use cookies to ensure we show you advertising that is relevant to you. If you continue without changing your settings, we'll assume that you are happy to receive all cookies on the BBC website. However, you can change your cookie settings at any time.

Food Recipes

Quick recipe finder

Marinated feta, roasted pepper jam and lentil dressing

Preparation time

less than 30 mins

Cooking time

30 mins to 1 hour

Serves

Serves 4-6

Dietary

Vegetarian

Serve garlic and mint-marinated feta cheese and red peppers with an unusual lentil dressing – add some flatbreads for mopping up the juices.

By Lesley Waters

From Chefs: Put Your Menu Where Your Mouth Is

Ingredients

For the marinated feta cheese

350g/12oz feta cheese
2 garlic cloves, cut into thin slices
handful mint leaves
150ml/5fl oz extra virgin olive oil
freshly ground black pepper

For the lentil dressing

3-4 tbsp balsamic vinegar
100-150ml/3½-5fl oz extra virgin olive oil
freshly ground black pepper
55g/2oz Puy lentils, cooked

For the red pepper jam

2 tbsp olive oil
2 red peppers, seeds removed, sliced
2 yellow peppers, seeds removed, sliced
2 orange peppers, seeds removed, sliced
1 red chilli (left whole)
1 bay leaf
2 garlic cloves, peeled
1 tbsp caster sugar
1 lemon, juice and remaining wedges

Method

For the marinated feta cheese, place the cheese in a large shallow bowl and sprinkle over the garlic.
Add the mint leaves, drizzle over the olive oil and season with black pepper. Cover and leave to marinate for one hour at room temperature.
For the lentil dressing, whisk the balsamic vinegar and extra virgin oil in a bowl. Season with black pepper and stir in the cooked lentils. Set aside.
For the red pepper jam, heat the olive oil over a medium heat in a large pan. Add the peppers, chilli, bay leaf, garlic, sugar, lemon juice and juiced wedges.
Place a piece of wet greaseproof paper over the peppers and cover with a lid. Gently cook for 35-40 minutes, or until the peppers are really soft.
Remove the paper and lid from the pan and increase the heat. Simmer to reduce the liquid for about 3-4 minutes, taking care not to allow it to burn. Season to taste.

Chefs: Put Your Menu Where Your Mouth Is

Chefs: Put Your Menu Where Your Mouth Is

6. Sarastro

BBC One

Recipes from this episode