SUMMERY PUY LENTIL, FETA & MINT SALAD
One of my pet peeves is a bad shop-bought salad. I cannot justify spending money on something I could have made myself – only much better and for a fraction of the price. If you need to be convinced that salads can fill you up and satisfy you, then you need to try this recipe. The healthy fats from the feta cheese and oil-based dressing, coupled with the complex carbohydrates and fibre from the lentils and vegetables, will keep you fuelled until dinner- time. SERVES 2 120g puy lentils 500ml vegetable stock ½ cucumber handful fresh mint, roughly chopped 10 cherry tomatoes, halved ½ red onion, finely chopped 1 lemon 1 tbsp extra virgin olive oil ¼ tsp salt black pepper 100g feta cheese, to serve 1 Rinse the lentils in cold water, drain and place in a saucepan. Pour the stock over the lentils. Bring to the boil and reduce to simmer for 25 minutes. Drain and set aside to cool for at least 60 minutes. 2 Halve the cucumber lengthways and remove the seeds. Then halve it again lengthways so that you have four long pieces. Chop into small chunks. Place the cucumber, mint, tomatoes, red onion and lentils in a large mixing bowl. 3 Grate the zest off the lemon and add to the mixture. Cut the lemon in half and squeeze the juice of one half on top. 4 Drizzle the olive oil on top and season with the salt and pepper. Toss. Serve in two bowls and crumble half the cheese over each bowl.