Jacket Potatoes & Lentil Mushroom Bolognese
with Fetta & Cucumber Salad FTC
Ingredients
1 packet
Fetta Cheese
Chives
1
Celery
1
Garlic
1 packet
Lentils
1 packet
Sliced Mushrooms
1
Brown Onion
1
Potato
1 sachet
Garlic & Herb Seasoning
1 packet
Rosemary
1
Cucumber
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Mixed Salad Leaves
1
Carrot
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Cut the potatoes (unpeeled) in half and prick all over with a fork. Place cut-side down on a plate and microwave on high until just softened, 10-12 minutes. Transfer to an oven tray lined with baking paper. Add a pinch of salt and pepper and a drizzle of olive oil. Toss to coat and bake, cut-side down, on the top rack until crisp, 15-20 minutes. TIP: If you don’t have a microwave, bake the halved potatoes for a total of 30-35 minutes or until crisp and tender.
While the potatoes are cooking, finely chop the brown onion, celery, garlic (or use a garlic press) and chives. Grate the carrot (unpeeled). Pick the rosemary and roughly chop. Roughly chop the cucumber. Drain and rinse the lentils.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion, carrot, celery and sliced mushrooms and cook, stirring, until softened, 8-10 minutes. Add the garlic, garlic & herb seasoning and rosemary and cook until fragrant, 1 minute.
While the veggies are cooking, in a medium bowl, combine the balsamic vinegar, a pinch of salt and pepper and a drizzle of olive oil. Add the mixed salad leaves and cucumber. Just before serving, toss to combine
To the pan, add the lentils, diced tomatoes with garlic & olive, water, honey and milk and stir to combine. TIP: The honey and milk will help balance the flavours! Reduce the heat to medium and simmer until slightly thickened, 3-4 minutes. Season to taste with salt and pepper.
Divide the jacket potatoes between plates and top with the lentil mushroom bolognese. Crumble over the feta and garnish with the chives. Serve with the cucumber salad.
