CHARGRILLED VEGGIE, FETA + PUY LENTIL SALAD

SERVES 4
PREPARATION 5 mins
COOKS 30 mins

INGREDIENTS

  • 200g puy lentils, rinsed
  • 2 sprigs of thyme
  • 8 green asparagus stalks
  • 2 small-medium courgettes, thinly sliced (you can also buy grilled courgettes in olive oil from the deli counter if you can't be bothered to cook them from scratch)
  • 150g greek feta, crumbled
  • a large handful of cherry tomatoes, halved
  • olive oil
  • 1 garlic clove crushed
  • 2 lemons juiced
  • salt and pepper
  • a few leaves of fresh oregano, finely chopped

PREPARATION METHOD

  1. Cover the lentils with cold water, add the thyme and a teaspoon of salt (you can vary the amount of salt used depending on your personal preference). Bring to the boil and simmer for 25-30 minutes until the lentil are tender. Drain and set aside.
  2. Brush the courgette and asparagus with some olive oil and season with salt and pepper. Pre-heat a griddle pan over a high heat. Once hot, cook the veggies for a few minutes on each side (approximately 5 minutes). Note: Of course, if you've got a barbecue going, wack it on there and it'll taste even better. Once cooked add to a large bowl and combine with the feta, garlic, lemon juice, chopped oregano and about 2 tablespoons of olive oil. Season with salt and pepper and mix.
  3. Serve the lentils topped with the veggie cheese mix and cherry tomatoes and enjoy warm or cold.