- 400g can lentil, rinsed and drained
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- 5 roasted red peppers from a jar, chopped
- handful radishes, sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- handful olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 Little Gem lettuces
- 150-200g feta cheese, crumbled
Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.
Swap for beansYou can use canned beans instead of lentils, such as cannellini or flageolet beans.