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	<title>leannes.cooking &#187; feta</title>
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	<description>Fabulous Recipes</description>
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		<title>Feta &amp; Lentil Parcels</title>
		<link>/?p=2581</link>
		<comments>/?p=2581#comments</comments>
		<pubDate>Fri, 09 Mar 2018 04:55:37 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beetroot leaves]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[filo pastry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Filo pastry dishes are always a bit time-consuming, but worth it. For a healthier and easier option, rather than brushing each sheet with melted butter, just spray with olive oil. As long as you spray the parcels well with oil &#8211; they can be prepared in advance and covered with plastic wrap to prevent drying &#8230; <a href="/?p=2581" class="more-link">Continue reading <span class="screen-reader-text">Feta &#038; Lentil Parcels</span></a>]]></description>
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		<title>Parsnip &amp; Leek Mash</title>
		<link>/?p=1831</link>
		<comments>/?p=1831#comments</comments>
		<pubDate>Fri, 13 Nov 2015 03:45:26 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[mashed vegetables]]></category>
		<category><![CDATA[parsnip leek mash]]></category>
		<category><![CDATA[puree]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1831</guid>
		<description><![CDATA[Parsnip and leek are a great combination for a mash and adding feta just gives it that little bit of oomph! This recipe is very healthy, simple and easy to prepare and the perfect accompaniment to grilled meat, chicken or fish. It is not necessary to peel the parsnips, simply scrub them well and slice &#8230; <a href="/?p=1831" class="more-link">Continue reading <span class="screen-reader-text">Parsnip &#038; Leek Mash</span></a>]]></description>
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		<title>Moroccan Raw Beetroot &amp; Carrot Salad</title>
		<link>/?p=1798</link>
		<comments>/?p=1798#comments</comments>
		<pubDate>Thu, 05 Nov 2015 03:26:19 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Marinades, Sauces & Dressings]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[carrot salads]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[healthy dishes]]></category>
		<category><![CDATA[Moroccan dressing]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[raw beetroot salad]]></category>
		<category><![CDATA[roasted pumpkin seeds]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1798</guid>
		<description><![CDATA[This is a very easy salad to make, especially if you have a grater attachment on your food processor, is super healthy and the perfect accompaniment for barbecued or grilled fish, meat, chicken etc. If you rinse and drain the beetroot after grating then squeeze out excess water, this will help to prevent the beetroot colouring &#8230; <a href="/?p=1798" class="more-link">Continue reading <span class="screen-reader-text">Moroccan Raw Beetroot &#038; Carrot Salad</span></a>]]></description>
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		<title>North African Stuffed Eggplant</title>
		<link>/?p=1439</link>
		<comments>/?p=1439#comments</comments>
		<pubDate>Tue, 08 Sep 2015 00:19:56 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Grains]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[healthy meals]]></category>
		<category><![CDATA[Mediterranean dishes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[North African spices]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[stuffed eggplant]]></category>
		<category><![CDATA[vegetarian main course]]></category>

		<guid isPermaLink="false">http://leannes.cooking/?p=1439</guid>
		<description><![CDATA[My challenge with this recipe was to create a dish with eggplant that even &#8220;eggplant haters&#8221; would enjoy and I think I&#8217;ve nailed it! This is a gluten free, vegetarian dish that you can serve to non-vegetarian meat-eaters and eggplant haters alike &#8211; the flavours and textures are wonderful and this could be served as &#8230; <a href="/?p=1439" class="more-link">Continue reading <span class="screen-reader-text">North African Stuffed Eggplant</span></a>]]></description>
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		<title>Kale, Corn &amp; Salmon (Pearl Couscous) Risotto</title>
		<link>/?p=1</link>
		<comments>/?p=1#comments</comments>
		<pubDate>Wed, 25 Feb 2015 05:03:33 +0000</pubDate>
		<dc:creator><![CDATA[Leanne]]></dc:creator>
				<category><![CDATA[Grains]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[feta]]></category>
		<category><![CDATA[grains]]></category>
		<category><![CDATA[haloumi]]></category>
		<category><![CDATA[kale]]></category>
		<category><![CDATA[pearl couscous]]></category>
		<category><![CDATA[ras-el-hanout]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[sweetcorn]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[Generally speaking risotto is made from rice, but I have chosen to make my risotto using pearl couscous.  This versatile Mediterranean toasted pasta is made from wheat flour and readily absorbs liquids while remaining al dente. You will get far superior results if you use a fresh corn cob and my preferred way to cook fresh &#8230; <a href="/?p=1" class="more-link">Continue reading <span class="screen-reader-text">Kale, Corn &#038; Salmon (Pearl Couscous) Risotto</span></a>]]></description>
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