CookEat Recipe
Feta and Lentil Toast Bites
Pan-cooked lamb is folded with lentils, crumbled feta, finely diced radish and mint. Spoon onto crisp toast squares and serve with lemon wedges.
Method
Steps
Step 1
Use canned lentils, weighed after draining and rinsing. Drain well. Wash and finely dice the radish; wash and finely chop the mint. Cut the washed lemon into wedges for serving.
Step 2
Use raw boneless lamb leg or loin, cut into 2 cm cubes. Heat the olive oil in a wide pan over medium-high heat. Cook for about 6–10 minutes, turning, until a clean thermometer reads 71°C in the thickest pieces. Rest on a clean plate for 3 minutes, then chop small.
Step 3
Fold the lamb and its cooked juices through the lentils with the crumbled feta, radish and mint.
Step 4
Cut the toast into small squares and crisp in a dry pan over medium heat for 1–2 minutes per side. Spoon on the topping immediately before serving and offer the lemon wedges to squeeze over the eight portions.
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