Saskia lives in Portslade, grows her own veg and encourages others to do the same. Here she shares her favourite leftover recipe. Before you start have a rummage in your fridge and pull out all your leftovers.
Serves 4 people
Method
- Pre-heat oven to 200oC/gas mark 5.
- Pour oil into a shallow oven-proof dish and add a sprinkle of stock powder.
- Cut your leftovers into bite size chunks and put into the dish.
- Add cooked, well drained red lentils (or a 400g tin of lentils), chunks of feta cheese and chunks of fresh tomatoes.
- Add pepper, herbs and a dash of balsamic vinegar.
- If you feel like there’s not enough, add a tin of beans (borlotti, cannellini, pinto etc) or chickpeas.
- Bake in the oven for 20 minutes or until the top is brown and crispy.
Ingredients
- 1 tablespoon(s) olive oil
- 400 grams pre cooked red lentils
- 2 fresh tomatoes
- 200 grams feta cheese ( optional)
- 1 teaspoon(s) dried herbs
- 10 mL balsamic vinegar
- 100 grams leftovers ( potatoes, suasages, cooked meat, vegetables, etc)
- 5 grams stock powder
