This can be a warm or cold salad and works really well as a quick lunch or dinner on a summer’s evening.
200 g Cooked puy lentils
300 g Green vegetables, I used fine green beans, asparagus and broccoli
Handful of sun-dried tomatoes
30 g Kalamata or black olives
1 tbsp White wine vinegar
2 tbsp Extra virgin olive oil
Season with Himalayan rock salt & black pepper to taste
Cook the lentils in boiling water for 15 minutes until soft. Blanch the vegetables for a few minutes in boiling water and drain. Allow to cool if serving cold, otherwise if serving warm place the vegetables and lentils on a plate, with the olives. Tear the sun-dried tomatoes over the top and add slices of Feta. I like to lightly brown the Feta under the grill, but it tastes delicious either way. Mix the oil, vinegar and seasoning together and pour over the top. Enjoy!