Sig/*ari* Portobello mushroom,filled with baby spinach, crumbled feta cheese,slices of saganaki cheese and blueberries on bed of puy lentils.

1. 1

   boil the eggs until they are hard,set aside cool.Heat the lentil very gently and keep just warm.

2. 2

   fill mushrooms with some spinach leaves ,crumbled feta, some blueberries and top with saganaki cheese.Cook in oven until mushroom is cooked and cheese has melted and is slightly golden

3. 3

   make a bed of lentil,on four plates then use rest of spinach ,eggs and blueberries to decorate your plate.

4. 4

   serve warm .

5. 5

   if you don't like the strong flavour of puy lentils use red ones instead.

6. 6

   Drizzle each serving with a little balsamic vinegar .

* Per serving · 4 servings · Values may vary.

No additional tips available.