Entries in feta (18)


slow-roasted lamb with mediterranean vegetables and feta

this is the perfect dish for a hot sunny day when you really don’t want to have to put too much effort into knocking up something delicious. it was inspired by a picture i saw in a magazine and is very simple to make.

slow roasted lamb is the starting point – i used neck (which has the advantage of being cheap) which was roasted with onions, garlic, lemon and herbs. having said that, i have plans to repeat this dish next weekend, when our house has filled up with olympic visitors, using a shoulder of lamb. you can also use leftovers – just wrap them in foil and warm them in the oven, i don’t think the meat needs to be particularly hot.

about 40 minutes before the meat is ready and you want to eat, put a tray of chunked mediterranean vegetables into the oven – aubergines, courgettes, tomatoes, peppers, fennel were my choices. season with salt, pepper and a few chilli flakes plus the juice of a lemon (add the lemon to the tray as well, sliced into centimetre pieces – it will caramelise and add a lovely flavour) and olive oil.

once everything is ready i piled the vegetables onto a serving platter, topped with the lamb (take it off the bone if you use a leg or shoulder), plus crumbled feta cheese, grated lemon zest and some shredded mint and/or basil. serve with a green salad, some hummus and flat breads, for scooping everything up.


broccoli and feta couscous salad

a new year and a renewed commitment to packed lunches – i expect this is not uncommon at the moment and this broccoli and feta couscous is a delicious, healthy starting point.

i used a mix of normal and giant couscous (mograbiah) and then it was all about adding flavour. i fried sliced red onions and cavolo nero with chilli and garlic over a low heat, until the onions had started to caramelise and the cavolo had turned a very dark colour. broccoli was boiled and chopped into small pieces. feta was crumbled. this was all mixed with the couscous plus the juice and zest of a lemon and some herbs (mint and flat leaf parsley). i had intended to add toasted pine nuts but forgot – never mind, it tasted delicious nonetheless.


nigel’s top ten – potato pancakes with dill and yoghurt sauce


these little cheesey potato cakes are served with a herby yoghurt and described by nigel slater as “a vegetarian answer to the fishcake” which, as you can see, was not how i viewed them.

the grated potatoes are mixed with crumbled feta, grated carrot and dill plus egg to bind. this felt a bit austere as a meal  so i decided to do them as a breakfast, with smoked salmon to add a bit of luxury.

so, how did i get on?

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prawn, fennel and feta tagliatelle

i recently saw an ottolenghi recipe for a prawn, feta and fennel dish and given it also featured oregano, my herbal nemesis at the moment, was instantly intrigued!

the original recipe really ramps up the fennel flavour with pernod and tarragon which i decided not to add, but i did like all the lemoniness that it had – zest, juice and sumac (a berry which is dried, powdered and has a lemon flavour). instead of serving this as a starter i did it over pasta, which means i can share it with theresa of the food hunter’s guide who is hosting this week’s presto pasta nights.

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couscous with feta and butternut squash

each week david and i try and sort out packed lunches that we can be guaranteed of something healthy and delicious to eat without having to spend too much cash. neither or us are fond of bread and i don’t have any way to chill/heat mine so whatever we choose has to be quite flexible.

pilaf is a much-loved favourite (use the search function, there are several recipes on here worth trying) but this week i fancied something different and decided to use up a pack of couscous.

i was never keen on couscous until i realised that packing lots of flavour into the “stock” that rehydrates it is key – for 250g couscous i used a vegetable stock (check your couscous pack to see how much it needs as this can vary by brand etc) and then added the juice and zest of two lemons plus a heaped teaspoon of harissa paste (pesto would also be nice). once the couscous was ready i fluffed it up with a fork and mixed in cubes of roasted butternut squash, diced feta cheese, some leftover baby spinach leavea, a chopped preserved lemon plus a handful of both mint and flat leaf parsley. a heavy hand with the freshly ground black pepper was all that was needed to finish it off.

this is quite a stodgy lunch but just what you need when the weather is settling back into a chilly rut.