Saskia’s All-in-One Dinner

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


 

  • 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

 

  1. Pre-heat oven to 200oC/gas mark 5.
  2. Pour oil into a shallow oven-proof dish and add a sprinkle of stock powder.
  3. Cut your leftovers into bite size chunks and put into the dish.
  4. Add cooked, well drained red lentils (or a 400g tin of lentils), chunks of feta cheese and chunks of fresh tomatoes.
  5. Add pepper, herbs and a dash of balsamic vinegar.
  6. If you feel like there’s not enough, add a tin of beans (borlotti, cannellini, pinto etc) or chickpeas.
  7. Bake in the oven for 20 minutes or until the top is brown and crispy.

Method

  1. Pre-heat oven to 200oC/gas mark 5.
  2. Pour oil into a shallow oven-proof dish and add a sprinkle of stock powder.
  3. Cut your leftovers into bite size chunks and put into the dish.
  4. Add cooked, well drained red lentils (or a 400g tin of lentils), chunks of feta cheese and chunks of fresh tomatoes.
  5. Add pepper, herbs and a dash of balsamic vinegar.
  6. If you feel like there’s not enough, add a tin of beans (borlotti, cannellini, pinto etc) or chickpeas.
  7. 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

 

Share this:

You may also be interested in: