Greek
Greek
Greek Mushroom Salad
This Greek Salad leans on olive and caper to do the heavy lifting. We grill the Mushroom for...
Greek · Salad
Lentil Tabbouleh in honey and walnut
The kind of Greek plate you make on repeat. honey and walnut, a proper roast, and a finish of fresh herbs.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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 roast until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the feta and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
More from Greek
You might also cook
Greek 
Greek
Members
Greek
Smoked Prawn with lemon and oregano
The kind of Greek plate you make on repeat. lemon and oregano, a proper smoke, and a finish of...
Greek
Members
Greek
Chicken Breast Ramen in olive and caper
A sun-drenched take on Chicken Breast Ramen, built on olive and caper and finished the way we...
Greek
Members
Greek
Greek Sweet Potato Fritters
Our tested Charred Sweet Potato Fritters: rustic, generous, and balanced with lemon and...