Lentil,Feta and Pine nut Basil loaf & Salad
in Dinner, Entré, Lunch
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by *
Preparation: 20 minutes, Cooking: 50 minutes
Ingredients
Loaf
- 1 x can lentils, drained
- 2 teaspoons Natvia
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 100g crumbled feta
- 80g pinenuts
- ¼ cup fresh basil, roughly chopped
- 1 teaspoon cracked black pepper
- 1 teaspoon salt (if canned lentils had no added salt)
Caramelized onion
- ½ - 1 large onion, sliced
- 1 tablespoon olive oil
- 2 teaspoons Natvia
Salad
- 400-500g truss tomatoes, diced
- 1 cup fresh basil, roughly chopped
- ½ red onion or remaining caramelised onion, as preferred
- 100g feta
Salad Dressing (makes approx ½ cup)
- 2 tablespoons olive oil
- 4-5 tablespoons red wine vinegar
- Cracked black pepper and salt to taste
- 1-2 teaspoons Natvia
Method
Serves 6
- Grease and line a 1 litre loaf tin with baking paper, or prepare a muffin tin with paper cups for individual serves.
- Caramelise onion by stir frying at high heat in 1 tablespoon oil and Natvia until translucent.
- To make the loaf, puree half the lentils and 40g pinenuts with lemon juice until smooth.
- Transfer to a separate bowl and combine with all remaining loaf ingredients plus at least ½ the caramelised onion, reserving the remainder for the salad if desired. Mix well.
- Bake at 180°C degrees for 40 mins or until eggs are holding together and feta has begun to melt.
- Leave to cool before turning out of pan to minimise risk of loaf breaking.
- Mix all salad ingredients together with either remaining ½ of caramelised onion, or as much finely sliced raw red onion as desired.
- Make dressing by mixing all dressing ingredients well (shaking gently in a jar with a lid is easiest, or just use bowl and mix well).
- Once loaf has cooled, serve with salad and drizzle with salad dressing, as desired.
