A vibrant and flavourful grain bowl with roasted feta, pickled fennel, and a citrusy yoghurt dressing. This dish is packed with textures and bold flavours, perfect for a satisfying meal.
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Serves
4
Feta
Shallot
Orange
Sherry Vinegar
Red Chilli
Cumin Seeds
Honey
Pecans
Mixed Cooked Grains
Cooked Puy Lentils
Fennel
Fresh Mint
Yoghurt
Olive Oil
Salt
Black Pepper
Serves
4
Feta
Shallot
Orange
Sherry Vinegar
Red Chilli
Cumin Seeds
Honey
Pecans
Mixed Cooked Grains
Cooked Puy Lentils
Fennel
Fresh Mint
Yoghurt
Olive Oil
Salt
Black Pepper
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Step 1.
Preheat the oven to 200°C fan.
Step 2.
Tear your feta into 2cm-sized chunks. Thinly slice the red chilli, zest half the orange and segment the whole. Thinly slice the fennel and pick the leaves from the mint.
Step 3.
Place the feta on an oiled baking tray, drizzle with olive oil, and roast for 10-15 minutes until golden.
Step 4.
Now for the dressing. In a bowl, combine the shallots, orange segments, chilli, and sherry vinegar. Season with salt and let sit to pickle.
Step 5.
In another bowl, toss the pecans, mint leaves, cooked grains, lentils, and fennel with half the orange dressing.
Step 6.
In a small bowl, mix the yoghurt with the orange zest, a drizzle of olive oil, salt, and black pepper. Stir and set aside.
Step 7.
Stir the cumin seeds and honey into the remaining orange dressing. Once the feta is golden, pour this dressing over the feta and return to the oven for another 10-15 minutes until caramelised.
Step 8.
Divide the grain mixture into serving boxes and top with the chilli orange roasted feta. Finish with a dollop of orange yoghurt. Refrigerate until needed—no need to reheat before serving.
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