Greek Lentil Salad

This delectable salad is another one that can be packed into a screw-top jar to take on a picnic or to the office for lunch. It’s best to add the dressing to the jar first and then the tossed salad, to keep everything fresh and crunchy.

FOR THE SALAD

200g puy or French green lentils

1 small head oak leaf or lollo rosso lettuce 1 small bunch parsley

1 garlic clove

2 small red onions

200g feta

350g cooked beetroot

40g (¼ cup) pine nuts

1 tablespoon olive oil

DRESSING

1 clove garlic, crushed 1 tablespoon honey

¼ teaspoon ground cumin ¼ teaspoon ground cinnamon 3 tablespoons red wine vinegar 6 tablespoons olive oil

Salt and freshly ground pepper Soak lentils in cold water for 4-8 hours. Rinse and drain well. Transfer lentils to a pot together with about 2-3 cups water, or according to packet instructions. Bring to the boil, reduce heat to low and cook until al dente, about 25 minutes. Drain, refresh under cold water and drain thoroughly.

Wash and trim lettuce and tear into bite-size pieces. Rinse parsley, shake off excess water and coarsely chop leaves.

Peel and crush garlic and slice onion into rings. Dice feta and beetroot.

Dry-roast the pine nuts in a frypan until golden brown.

Wipe out pan and reheat. Add oil and sweat the onion and garlic over low to medium heat for 5-10 minutes.

Combine lettuce, parsley, pine nuts, cooled onion and garlic mixture, drained lentils, beetroot and feta in a bowl.

Dressing: Stir garlic, honey, cumin and cinnamon into vinegar then whisk in oil until thoroughly combined. Season generously with salt and pepper and gently fold into the salad. Serves 4