Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 200C/fan 180C/gas 6. Fry the onion in the olive oil for 8 minutes until softened. Add the garlic and pine nuts, and cook for 1 minute, then transfer to a bowl and leave to cool for a few minutes.
Pat the lentils dry with kitchen paper, then transfer to a food processor with the pine nuts, mixed nuts and seeds. Pulse a few times until coarsely chopped. Tip into a bowl and add the oregano, sesame seeds, sumac, eggs and breadcrumbs. Fold again until it forms a thick chunky paste. Add the herbs and feta, and fold in once or twice until the feta has just been incorporated. Spoon the mixture into an oiled and lined 900g loaf tin, and pack down the mixture with the back of a spoon.
Cover with foil and roast for 30 minutes, then remove the foil and cook for another 20 minutes. Leave to stand for 10 minutes, then flip the loaf out onto a baking tray. Scatter over the remaining 50g of feta, drizzle with some olive oil and a pinch of oregano, sumac, sesame seeds and chilli flakes, if using. Roast for another 10-15 minutes or until the feta is golden tinged and crisp. Carve and serve in chunky portions with tzatziki and rice-stuffed tomatoes or peppers, or gigantes plaki.