This creamy feta and nutty lentil salad includes liver-cleansing parsley and crispy cucumber and makes the perfect accompaniment to most meat and fish, particularly lamb for a Mediterranean-style meal.
Puy Lentil & Feta Salad
210 g (71/2 oz/1 cup) puy lentils
1 bay leaf
1 cup chopped flat-leaf (Italian) parsley
1/3 cup finely chopped mint
1 small red onion, finely chopped
1 Lebanese (short) cucumber, cut into X mm (X inch) cubes or diced?
150 g (51/2 oz) feta cheese, cut into small cubes
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Combine the lentils and bay leaf in a saucepan with 750 ml (26 fl oz/3 cups) water. Bring to the boil, then reduce the heat to low and simmer for about 15 minutes, or until the lentils are tender but firm. Discard the bay leaf, drain the lentils and set aside to cool.
In a large bowl, combine the parsley, mint, onion, cucumber, feta and cooled lentils.
In a separate bowl, combine the olive oil, lemon juice and red wine vinegar and season with sea salt and freshly ground black pepper, to taste. Toss through the lentil salad and serve.