Indulge in the delightful flavours of this salad that promises to cast a spell on your taste buds. Green leaves are topped with charred green beans, onions, and artichoke chunks. This bewitching base is then sprinkled with crispy lentils and sun-dried tomatoes. To top it off, we’ve added feta cheese crumble, toasted sesame seeds, and dollops of limey-yoghurt.
Artichoke & Black Sesame Feta Cheese
Artichoke & Black Sesame Feta Cheese
with green beans & crispy lentils
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Artichoke Hearts
- Black Sesame Seeds
- Danish-style Feta
- Green Beans
- Lime Juice
- Low Fat Plain Yoghurt
- Onion
- Onions
- Salad Leaves
- Sun-Dried Tomatoes
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. Toast the lentils until golden and crispy, 6-8 minutes. Remove from the pan and season.
FRY THE VEGGIES
Return the pan to medium-high heat with a drizzle of oil. Fry the green beans and the Onion until lightly charred but still crunchy, 6-7 minutes. Add the artichokes and fry until warmed through, 2-3 minutes.
SOME PREP
In a small bowl, combine the yoghurt with the lime juice (to taste), and season.
TIME TO DINE
Make a bed of the salad leaves, and top with the Veggie mix. Sprinkle over the crispy lentils and the sun-dried tomatoes. Crumble over the feta cheese, top with dollops of the limey-yoghurt, and sprinkle over the sesame seeds. Looks amazing, Chef!
Black Sesame Seeds - 5ml
Tinned Lentils - 60g
Green Beans - 80g
Onion - 1
Artichoke Hearts - 40g
Low Fat Plain Yoghurt - 30ml
Lime Juice - 7,5ml
Salad Leaves - 20g
Sun-dried Tomatoes - 25g
Danish-style Feta - 25g
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. Toast the lentils until golden and crispy, 6-8 minutes. Remove from the pan and season.
FRY THE VEGGIES
Return the pan to medium-high heat with a drizzle of oil. Fry the green beans and the Onion until lightly charred but still crunchy, 6-7 minutes. Add the artichokes and fry until warmed through, 2-3 minutes.
SOME PREP
In a small bowl, combine the yoghurt with the lime juice (to taste), and season.
TIME TO DINE
Make a bed of the salad leaves, and top with the Veggie mix. Sprinkle over the crispy lentils and the sun-dried tomatoes. Crumble over the feta cheese, top with dollops of the limey-yoghurt, and sprinkle over the sesame seeds. Looks amazing, Chef!
Black Sesame Seeds - 10ml
Tinned Lentils - 120g
Green Beans - 160g
Onion - 1
Artichoke Hearts - 80g
Low Fat Plain Yoghurt - 60ml
Lime Juice - 15ml
Salad Leaves - 40g
Sun-dried Tomatoes - 50g
Danish-style Feta - 50g
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. Toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season.
FRY THE VEGGIES
Return the pan to medium-high heat with a drizzle of oil. Fry the green beans and the Onion until lightly charred but still crunchy, 7-8 minutes. Add the artichokes and fry until warmed through, 3-4 minutes.
SOME PREP
In a small bowl, combine the yoghurt with the lime juice (to taste), and season.
TIME TO DINE
Make a bed of the salad leaves, and top with the Veggie mix. Sprinkle over the crispy lentils and the sun-dried tomatoes. Crumble over the feta cheese, top with dollops of the limey-yoghurt, and sprinkle over the sesame seeds. Looks amazing, Chef!
Black Sesame Seeds - 15ml
Tinned Lentils - 180g
Green Beans - 240g
Onions - 2
Artichoke Hearts - 120g
Low Fat Plain Yoghurt - 90ml
Lime Juice - 22,5ml
Salad Leaves - 60g
Sun-dried Tomatoes - 75g
Danish-style Feta - 75g
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY LENTILS
Return the pan to medium-high heat with a drizzle of oil. Toast the lentils until golden and crispy, 8-10 minutes. Remove from the pan and season.
FRY THE VEGGIES
Return the pan to medium-high heat with a drizzle of oil. Fry the green beans and the Onion until lightly charred but still crunchy, 7-8 minutes. Add the artichokes and fry until warmed through, 3-4 minutes.
SOME PREP
In a small bowl, combine the yoghurt with the lime juice (to taste), and season.
TIME TO DINE
Make a bed of the salad leaves, and top with the Veggie mix. Sprinkle over the crispy lentils and the sun-dried tomatoes. Crumble over the feta cheese, top with dollops of the limey-yoghurt, and sprinkle over the sesame seeds. Looks amazing, Chef!
Black Sesame Seeds - 20ml
Tinned Lentils - 240g
Green Beans - 320g
Onions - 2
Artichoke Hearts - 160g
Low Fat Plain Yoghurt - 125ml
Lime Juice - 30ml
Salad Leaves - 80g
Sun-dried Tomatoes - 100g
Danish-style Feta - 100g
Frequently Asked Questions
What is the preparation time for Artichoke & Black Sesame Feta Cheese?
The preparation time for Artichoke & Black Sesame Feta Cheese with green beans & crispy lentils is between 20 and 35 minutes.
What is the total time required to make Artichoke & Black Sesame Feta Cheese with green beans & crispy lentils?
The total time required to make Artichoke & Black Sesame Feta Cheese with green beans & crispy lentils is between 30 and 45 minutes.
How many servings does Artichoke & Black Sesame Feta Cheese provide?
4 servings
What are the main ingredients in Artichoke & Black Sesame Feta Cheese?
Artichoke Hearts, Black Sesame Seeds, Danish-style Feta, Green Beans, Lime Juice, Low Fat Plain Yoghurt, Onion, Onions, Salad Leaves, Sun-Dried Tomatoes, Tinned Lentils
What is the nutritional information of Artichoke & Black Sesame Feta Cheese?
Calories: 439, Carbs: 57 grams, Fat: grams, Protein: 23 grams, Sugar: 18.5 grams, Salt: 521 grams
How do I prepare Artichoke & Black Sesame Feta Cheese?
CRISPY LENTILS: Return the pan to medium-high heat with a drizzle of oil. Toast the lentils until golden and crispy, 6-8 minutes. Remove from the pan and season. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. FRY THE VEGGIES: Return the pan to medium-high heat with a drizzle of oil. Fry the green beans and the onion until lightly charred but still crunchy, 6-7 minutes. Add the artichokes and fry until warmed through, 2-3 minutes. SOME PREP: In a small bowl, combine the yoghurt with the lime juice (to taste), and season. TIME TO DINE: Make a bed of the salad leaves, and top with the veggie mix. Sprinkle over the crispy lentils and the sun-dried tomatoes. Crumble over the feta cheese, top with dollops of the limey-yoghurt, and sprinkle over the sesame seeds. Looks amazing, Chef!
What should be prepared from my kitchen to make Artichoke & Black Sesame Feta Cheese?
Artichoke Hearts, Black Sesame Seeds, Danish-style Feta, Green Beans, Lime Juice, Low Fat Plain Yoghurt, Onion, Onions, Salad Leaves, Sun-Dried Tomatoes, Tinned Lentils
How many calories does Artichoke & Black Sesame Feta Cheese have?
439 calories
How much fat content does Artichoke & Black Sesame Feta Cheese have?
grams
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