Beluga Lentil Salad

This dish makes a lovely vegetarian main course for four or a great side dish for at least eight. Even better is you can make this a day or two ahead of time!

1c                uncooked Beluga lentils (french Puy lentils work too)

Dressing:

1/4c            olive oil

1/8c            vinegar

1/2              lemon (juice)

1                  small cloves of garlic (crushed)

1tsp             oregano (fresh or dried)

1/2              small hot red chilli (optional)

salt and pepper to taste

Remaining Salad Ingredients:

1                  handful multi colored cherry tomatos (quartered)

6"               piece of cucumber (diced) 

1/4              sweet onion (diced)

1                  handful of parsley (chopped)

1/4c            feta cheese (crumbled)

Put the Beluga lentils in a medium sized pot and fill half way with water. Bring to a boil for about 15 minutes or until the lentils are tender but still a bit firm. Drain and then put the cooked lentils into a medium sized mixing bowl. Set aside.

Now make the dressing...simply put all the ingredients into a small bowl and give it a whisk. Pour the finished dressing over the warm cooked lentils and give them a good stir. By dressing the lentils while they're still warm it allows the flavours to penetrate and it also mellows the raw garlic slightly.

Now just toss the remaining salad ingredients into the bowl of lentils and give it a stir. 

*Tip- Whenever I have any leftovers I'll often pile them on top of baby Kale leaves and add some sliced roasted chicken. I have another complete meal ready, it couldn't be any easier.! 

Vegan option- Simply omit the feta or replace it with a salty vegan cheese like Parmasean Crumbles