Lentil salad with feta, peppers & mint
In a medium pot place 250g Puy lentils (try to source these as they really hold their shape nicely and have a lovely nutty taste to them). Cover with water and add 3 garlic cloves, peeled, 1 small onion, peeled and halved, and 1 bay leaf. Bring to a boil, and then simmer for about 20-25 minutes till tender. Drain and immediately stir in a good glug of olive oil. Season with sea salt and pepper.
While the lentils are cooking, crumble 150g feta cheese into a small bowl and add the zest and juice of 1 lemon. Set aside to marinate.
While the lentils are still warm add 1 small jar of sweet roasted peppers (coarsely chopped, or crushed with your hands), 1 stick of celery, very finely diced, the feta cheese and a small handful of mint, chopped.
Serve at room temperature.
You can easily adapt this recipe by (for instance) swapping goat’s cheese for the feta, finely diced tomatoes for the peppers, and parsley or coriander for the mint.
