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Ingredients
- black beluga or Puy lentils 250g
- olive or oil 3 tbsp
- lemon 1, juiced
- garlic 1 clove, crushed
- feta 200g, broken into pieces
- cherry or tomatoes 200g, halved
- 1, halved and sliced
- coriander a large handful, leaves only
Method
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Step 1
Simmer the lentils for 20 minutes until tender, drain and dress with the olive oil, lemon juice and garlic while still warm. Cool to room temperature then pile into a large serving dish and stir through the rest of the ingredients.
