Here’s another of Wendy’s fantastic salad recipes, sent to her by a friend.
- 250 g puy lentils
- 2 T olive oil
- 1 yellow pepper, chopped
- 240 g sun dried tomatoes, drained and chopped
- 200 g feta cheese, crumbled
- A small handful of fresh parsley, finely chopped
- Balsamic vinegar and olive oil to serve
Cook the lentils until al dente (15 – 20 mins). Meanwhile, gently cook the chopped peppers in olive oil for 2 minutes, add the tomatoes and cook for a further minute. Remove from the heat.
Strain the lentils and add them to the yellow pepper and tomatoes, stir in well, add the feta cheese, season to taste and top with chopped parsley.
Before serving, drizzle with olive oil and balsamic vinegar.