Greens Lentil Salad with Roasted Peppers and Feta (4-6) :: Sue's Recipes and Other StoriesSue's Recipes and Other Stories

1 ½ cups puy lentils	Lemon Vinaigtrette
1 carrot, finely diced	1 tbsp chopped mint
½ small onion, finely diced	3 tbsps chopped mixed herbs
1 bay leaf	Black pepper
1 clove garlic, peeled and finely chopped	Sherry vinegar to taste
Good pinch salt	225g feta cheese
2 medium red bell peppers	Olive oil for garnish

Rinse the lentils then cover generously with water and bring to a boil with the carrot, onion, bay leaf, garlic and salt.
Simmer for 20-25 mins until cooked. Drain and reserve the liquid for stock.
Meanwhile, roast the peppers until they are evenly charred. Put in a covered bowl to steam for about 10 minutes. Remove skins, split open and remove veins and seeds. Cut into squares.
Prepare the lemon vinaigrette and stir into the warm lentils. Add the mint, herbs and most of the peppers. Taste and season.
Crumble the feta cheese and gently fold into the lentils,
Garnish with the remaining peppers and drizzle some olive oil over the surface.
Serve with hard boiled eggs, olives, tomatoes and lettuce.

Sue's Recipes and Other Stories