Ingredients

• 300g red lentils
• 500ml water
• 2tbsp rice flour
• 1 finely diced red onion
• 3 cloves grated garlic
• 150g diced feta cheese
• 1 sprig rosemary, finely chopped
• 2 eggs

 

Method

1. Place red lentils and water in a pan, season with salt and bring slowly to the boil
2. Reduce heat and simmer until all of the water has been absorbed into the lentils. Cover with foil and allow to cool slightly
3. Sauté onion and garlic in a little olive oil until tender before adding the chopped rosemary for the last few seconds. Add mixture to the lentils
4. Once cool enough add rice flour, feta cheese and eggs. Mix together and adjust seasoning
5. Place in moulds and sprinkle with a little feta and rosemary on top and bake at 175°C for 30-40 minutes until golden brown. Allow to cool and set, remove from moulds
6. Serve with salad, hot or cold

 

This recipe makes six and comes from Executive Chef Dean Bouvet, available at Etoiles corniche outlet Café Sante