Serves: 4

For the salad:

1 1/2 cups French Puy lentils (green)

3/4 cup marinated artichoke hearts, diced

1/2 brick feta cheese, cubed or crumbled

1/4 red onion, slivered

4 sprigs parsley, chopped

For the salad dressing:

2 Tablespoons red wine vinegar

½ lemon juiced

1 garlic clove

½ teaspoon oregano

½ teaspoon sea salt (I use Maldon)

¼ teaspoon pepper

scant 1/2 cup (100ml) extra virgin olive oil

Method:

1. Boil the lentils until tender, drain and rinse in cold water until they are cool to the touch. Place in a salad bowl.

2. Toss remaining ingredients with the lentils.

3. Either using a jam jar (to shake) or blend the salad dressing ingredients until combined.

4. Toss the salad with the dressing. Enjoy at room temperature or refrigerate for a cold salad. Keeps for 3 days in the fridge.