Name: Feta toast and tomato salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 4 small tomatoes, halved; 2 tablespoon vegetable or olive oil; 2 tablespoon balsamic vinegar; 1 clove garlic, crushed; 80 gram feta, crumbled; 50 gram fresh ricotta; 2 teaspoon finely grated lemon zest; 400 gram can brown lentils, rinsed; 400 gram can artichoke hearts, drained, quartered; 1/4 cup torn basil leaves; 8 slice french breadstick (baguette); 1/4 cup sliced black olives, quartered

Ingredients

4 small tomatoes, halved

2 tablespoon vegetable or olive oil

2 tablespoon balsamic vinegar

1 clove garlic, crushed

80 gram feta, crumbled

50 gram fresh ricotta

2 teaspoon finely grated lemon zest

400 gram can brown lentils, rinsed

400 gram can artichoke hearts, drained, quartered

1/4 cup torn basil leaves

8 slice french breadstick (baguette)

1/4 cup sliced black olives, quartered

Method

1.Preheat oven to moderate, 180°C (160°C fan-forced).

2.Place tomato, cut side up, in a roasting pan. Whisk half the oil with vinegar and garlic; drizzle over tomato. Bake 20-25 minutes, or until tender. Remove from oven; cool slightly.

3.Meanwhile, combine feta, ricotta and half the zest in a small bowl. Combine lentils, artichoke and basil in a large bowl.

4.Brush bread with remaining oil. Bake 5 minutes, or until golden brown. Remove from oven; cool slightly. Spread bread with feta mixture.

5.Add tomato and pan juices to lentil mixture. Season with salt; toss to combine.

6.Spoon into shallow serving bowls; top with olives. Serve with feta toast.

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Ingredients

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