As man cannot live on smoothies alone, we’ve been cooking up some detox friendly solids too. This recipe is a bit of a remix of a Nigel Slater feta and lentil salad recipe, and it’s really delicious. You won’t even notice that it’s actually pretty good for you.
Our detox is now over, but we eat this pretty regularly regardless. It’s good served hot, but can be eaten warm or even cold the day after.
Ingredients (serves 2-3)
200g green lentils
200g feta cheese
2 red onions, sliced
1 red pepper, diced
2 cloves garlic, finely chopped
Small handful of fresh oregano
1 heaped teaspoon of maras biberi or dried chilli flakes
Juice of 1/2 lemon
1 teaspoon Dijon mustard
Salt a pepper to taste
First up, turn your oven on to 200c. Now cut the onions in half, slice thinly, separate and place in a medium sized oven proof dish. Chop the red pepper into 2 cm squares and add to the dish with the onions, then finely chop the garlic and add that too. Sprinkle in the oregano, maras biberi and a few good grindings of black pepper. Now toss everything with a bit of olive oil, making sure everything is mixed and coated, and then put in the oven for half an hour.
As soon as the onions are in the oven, cook the lentils in boiling water for 20-25 minutes. They should be tender but still with some bite when they’re ready. Whilst you’re waiting for the lentils make a dressing with the lemon juice, Dijon mustard and olive oil (around 100ml).
As soon as the lentils are done, drain them and take the onions out of the oven. Add them to the oven proof dish, and then break up the feta over the top. Pour over around three quarters of the dressing, mix all the ingredients together and then put the dish back in the oven for around 15 minutes.
When done, the bake should be browning around the edges and the feta soft and creamy. Serve with a punchy watercress, rocket, spinach and radish salad, dressed with the remainder of the dressing.