Feta and Beetroot with Poached Egg

Feta and Beetroot with poached egg. 

Serves three. Use 150g feta etc if for four.

100g feta, crumbled, add 3tbsp yoghurt, 1 tsp lemon juice, 1tsp olive oil and mix until smooth (use blender if you wish), taste and season if needed.

Pat dry two thirds of a 'vac pack' of beetroot. Cut into wedges and fry the beetroot in olive oil on each side until lightly caramelised.

Poach eggs. Toast slices of sour dough (it also goes well with olive sourdough)

Spread each slice toast with the feta mix. Add layer of beetroot. Add a poached egg. Sprinkle with dukka (if you have it - there are recipes for it online) and chopped parsley .

Broad bean and feta salad

A recipe from one of my best friends Naomi. The last bits of this salad were fought over at the post Open Gardens bbq in July! You can halve quantities if you want but would only recommend doing so for less than 4 people. But that is from view point of someone who would eat this salad on its own every day:)

Put 2 bags of frozen broad beans into a large bowl and cover with boiling water. Leave for one minute and drain. Remove outer skin from each of the beans suggest you delegate this or have a good film to watch whilst doing this. Rinse shelled beans in cold water.

Add large handful of chopped fresh mint

Optionally - add one finely chopped small red onion

Mix in a block of feta cheese that has been chopped into small cubes

Mix together 2tbsp olive oil, 2tbsp white wine vinegar, juice of one lemon and freshly ground pepper. Add to the other ingredients.

Chill and serve

Turkey and Feta Burgers

450g turkey mince
50g feta crumbled
8 sun-dried tomatoes chopped
2tbsp chopped fresh coriander

Mix all together then form into 4 burgers. Fry for 15-20 minutes turning half way through. Works well on griddle portion of bbq as well.

Puy Lentil and Feta salad

For 4-6

Wash 170g puy lentils then put in saucepan with a bay leaf and 400ml water. Bring to boil then cover and simmer for about 20 minutes (until lentils are tender). Drain and spread on a plate to cool (remove bay leaf).

Meanwhile plunge 200g trimmed fine green beans in boiling water and cook for 5 mins (until just tender). Strain (retaining water) and rinse in cold water to stop the cooking process. Leave to cool. Slice half of them.

Finally chop 2 carrots put in saucepan with the retained bean cooking water and bring water back to boil. As soon as this has happened strain and leave to cool.

Chop a bunch of parsley and bunch of chives finely. Chop the leaves of fresh thyme (aim for about 2tsp worth). Add to the herbs 4 tbsp extra virgin olive oil and juice of a lemon. Season, bearing in mind that feta is salty.

Mix in all the other ingredients into the herbs and dressing along with 100g crumbled feta.

Serve with green salad and cherry tomatoes. Personally I enjoy an additional dash of dressing made from balsamic vinegar and olive oil.