Lentil Feta Salad

Lentil Feta Salad

1 cup lentils du Puy (or regular brown or green lentils)
3 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
sea salt
freshly ground black pepper
1/2 cup shredded flat-leaf parsley
12 fresh mint leaves
1/2 red onion, finely sliced
1 Lebanese cucumber, sliced into four lengthways and diced
100g feta cheese, crumbled

Place the lentils in a saucepan with 11/2 cups water and bring to the boil. Reduce the heat and simmer for 15 to 20 minutes, or until tender. Strain and set aside. Place the olive oil, lemon juice, salt and pepper into a bowl and whisk until combined. Add the lentils and allow to cool. Add the parsley, mint, onion and cucumber and stir gently to combine. Place in a serving dish and top with the crumpled feta.

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