adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spinach, lentil and feta bruschetta
0 Likes
Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Slice spinach for a fresh, unique texture.
Ingredients:
  • 40.00 ml currants
  • 20.00 ml red wine vinegar
  • 300g vine-ripened cherry tomatoes
  • 1 tsp dried oregano
  • 200g baby spinach leaves, thinly sliced
  • 400g can brown lentils, rinsed, drained
  • Zest and juice of 1 lemon
  • 4 slices sourdough bread, toasted
  • 150g feta, crumbled
  • Toasted flaked almonds, to serve
Instructions:
  • Preheat the oven to 200°C. Marinate the currants in vinegar for 30 minutes, then set aside.
  • Place the tomatoes on a baking tray and generously season them before drizzling with 1 tablespoon of oil. Roast in the oven for about 5 minutes, or until they are just softened and the skins begin to split. Remove from the oven and set aside for later use.
  • In a large pan over medium heat, heat 1 tablespoon of oil. Cook garlic and oregano until fragrant, about 1 minute. Add spinach and cook until wilted, about 1 minute. Stir in lentils, zest, and juice. Season to taste and cook until warmed through, about 1 minute.
  • Arrange toast on plates and generously spoon the flavorful spinach mixture over the top. Finish with a colorful medley of currants, tomato, crumbled feta, and toasted almonds for a delightful presentation before serving.

Similar Recipes