This is one of my favourite summer salad dishes and it’s something I make every time I’m invited to a bbq. The dish is always empty at the end of the evening and its full of plant based protein and vitamins……

You will need:

2 small red onions, chopped

1 tbsp olive oil

1 garlic clove, chopped

300g Puy lentils, rinsed

Hot vegetable stock, enough to cover the lentils

Organic feta, cubed

Handful of semi-dried tomatoes, chopped

A punnet of cherry tomatoes, quartered

1 tbsp fresh basil and mint, chopped

A little grated lemon zest

A squeeze of lemon juice

Extra-virgin olive oil to serve



In a pan, soften the red onion in the olive oil. Add the garlic clove and fry for 1 minute.


Add the Puy lentils, cover with the hot vegetable stock, bring to the boil and simmer until tender.


Drain, then stir in the feta, semi-dried tomatoes, cherry tomatoes, basil, mint and the lemon zest.


Season, add the lemon juice and drizzle with extra-virgin olive oil to serve.