Another favourite salad that is surprisingly filling thanks to the lentils.
You can use tinned lentils if you prefer, probably two tins, drained and rinsed well.
100g dried brown lentils
200g baby spinach leaves
1 Granny Smith apple, finely sliced
100g Persian marinated feta
4 tablespoons oil from the feta
zest of a small lemon
2 teaspoons lemon juice
salt and pepper
1 tablespoon fresh dill, chopped roughly
Pour the lentils into a pan and cover with at least double depth of water.
Bring to the boil and simmer for 35-45 minutes until cooked through but not squishy.
Drain in a colander and then run cold water over them to cool down quickly. Set aside to drain completely.
Make the dressing, combine the oil from the feta, lemon juice, rind, salt and pepper.
Plate up the salad, spinach followed by lentils, apple and then feta.
Drizzle over the dressing and then sprinkle with the fresh dill.