Puy Lentil Salad with Feta Cheese

This is a great salad to have with BBQ chicken or lamb and serves around 4.

Take 300g of dried lentils (you don't need to soak overnight) and boil in plenty of water for about 30 minutes or until they are just soft to the bite. Drain and leave to cool

Roast a whole bulb of garlic in the oven for about an hour until soft. Once cooled, squeeze the cooked garlic out of its skins and mash this with 4 tablespoons of olive oil.

Mix the garlic paste in the cooked lentils and add the juice and zest of one lemon. Add roughly chopped coriander and mint and half a teaspoon of cumin powder. Crumble 200g of feta into the salad. Add more olive oil to suit.

Serve with warm pitta or mediterranean flatbread.