Greek
Greek
Squash Tabbouleh in feta and dill
A rustic take on Squash Tabbouleh, built on feta and dill and finished the way we like it....
Greek · Dessert
Greek Lentil Cookies
Weeknight-friendly Lentil Cookies with the olive and caper we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the lentil dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the dried lentils and smoke until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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