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
Method:
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.