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Meat-free Monday: spinach, lentil and feta bruschetta

Name: Meat-free Monday: spinach, lentil and feta bruschetta
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoons currants; 1 tablespoon red wine vinegar; 300g vine-ripened cherry tomatoes; 2 tablespoons olive oil; 2 garlic cloves, crushed; 1 teaspoon dried oregano; 200g baby spinach leaves, thinly sliced; 400g can brown lentils, rinsed, drained; Finely grated zest and juice of 1 lemon; 4 slices sourdough, toasted; 150g full cream feta, crumbled; Toasted flaked almonds, to serve

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by Jill Dupleix

Food writer

Oct 03, 2015

Thinly slicing spinach leaves instead of leaving them whole gives them a welcomed new texture.

2 tablespoons currants
1 tablespoon red wine vinegar
300g vine-ripened cherry tomatoes
2 tablespoons olive oil
2 garlic cloves, crushed
1 teaspoon dried oregano
200g baby spinach leaves, thinly sliced
400g can brown lentils, rinsed, drained
Finely grated zest and juice of 1 lemon
4 slices sourdough, toasted
150g full cream feta, crumbled
Toasted flaked almonds, to serve

Method

1.

Preheat the oven to 200°C. Soak the currants in vinegar for 30 minutes, then drain and set aside until needed.
2.

Meanwhile, place tomatoes on a baking tray, season, then drizzle with 1 tablespoon oil. Roast for 5 minutes or until just softened and skins are starting to split. Set aside.
3.

Heat remaining 1 tablespoon oil in a large pan over medium heat. Add garlic and oregano, then cook for 1 minute or until fragrant. Add spinach and cook for 1 minute or until wilted. Add lentils, zest and juice. Season and cook for 1 minute or until warmed through.
4.

Divide toast among plates, then top with spinach mixture. Garnish with currants, tomato, feta and almonds, then serve.