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Ingredients

 2 tbsp Cooked brown lentils (you can either cook dry lentils ahead of time )
1 Red bell pepper
3-4 Cherry tomatoes
1/2 a Cucumber
1 small Red onion
2-3 Chopped walnuts (optional)
1 tbsp Chopped kalamata olives (buy pitted olives for convenience)
a fistful Fresh parsley
1 sprig of Fresh mint
2-3 tsp Fresh dill
50g Feta cheese


For dressing
1 tsp Extra virgin olive oil
1 tsp Lemon juice
1 tsp Mustard sauce
2-3 cloves Garlic
Dry oregano


Simmer (gently cook) the lentils over low-medium heat for 20 minutes, or until they are as soft as you like. There should be some bubbles while the lentils cook, but the water shouldn't reach a full boil. If the water does start boiling, reduce the heat.

Once the lentils are cooked, drain any excess liquid.

First, mix together the dressing ingredients.

Then, add all of the salad ingredients, except the feta cheese, to a large mixing bowl.

Pour the dressing into the bowl and stir until the salad is evenly coated.

Add the feta cheese and gently toss until mixed.