Greek Lentil Salad

Created by chef Ilona Daniel

400 g brown lentils, picked and rinsed (14 oz.)

1 bay leaf

2-3 peppers (red, orange, yellow), roasted and sliced

250 g feta cheese, crumbled (9 oz.) 10 cherry tomatoes, cut in half or 1 juicy tomato, cut in cubes 1 red onion, chopped a handful fresh parsley (or dill), chopped a handful fresh mint, chopped 10 kalamata olives, pitted and sliced salt and freshly ground pepper For the dressing

6 tbsp extra virgin olive oil

6 tbsp red wine vinegar

1 clove of garlic, minced

Pinch of sweet paprika To prepare this Greek-style lentil salad recipe with feta cheese, start by cooking the lentils. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with 5-6 centimetres of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. The lentils should be cooked, but still retain a firm texture.

In the meantime, prepare the vegetables. You could use the peppers raw, cut into little cubes or roasted.

To prepare the dressing, add all the ingredients in a bowl and whisk to combine.

When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled, place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving.