Greek Lentil Salad Recipe

Ingredients

• 175 g cooked black beluga lentils (or 100g/3.5oz dried lentils, cooked, drained, rinsed and cooled)
• 3 vine ripened tomatoes
• 1/2 cucumber
• 1/2 red onion
• 100 g Greek feta cheese (cubed or crumbled (vegetarian if required))
• 75 g pitted black olives (drained weight)
• 2 tbsp olive oil
• 1 tsp dried oregano
• pinch salt and black pepper
• 5 g fresh parsley

Instructions

1. 1

   Rinse the lentils in cold water and drain. Put them in a medium-size pan in plenty of water, bring to the boil then reduce to a simmer for about 30 minutes until tender but still holding their shape. Drain and rinse in cold water.

2. 2

   Whilst the lentils are cooling, prepare the rest of the salad.

3. 3

   Chop the tomatoes in half sideways – it makes it easier to remove the seeds. Scoop out the seeds. Dice and place in a salad bowl.

4. 4

   Peel the cucumber. (The peel could be used to jazz up some ice-cold water.) Slice in half lengthways then scoop out the seeds with a teaspoon. Dice and add to the salad bowl.

5. 5

   Finely slice the onion into slivers and add to the bowl.

6. 6

   Add the olives, the cold, cooked lentils, olive oil and oregano.

7. 7

   Mix well. Season taste (bearing in mind the feta is salty).

8. 8

   Crumble or cube the feta on top and scatter with parsley.