This gorgeous Greek lentil salad is made with black beluga lentils alongside a classic combination of tomatoes, cucumber, red onion, feta, black olives and a simple dressing of olive oil, oregano, salt and pepper.
Rinse the lentils in cold water and drain. Put them in a medium-size pan in plenty of water, bring to the boil then reduce to a simmer for about 30 minutes until tender but still holding their shape. Drain and rinse in cold water.
Whilst the lentils are cooling, prepare the rest of the salad.
Chop the tomatoes in half sideways – it makes it easier to remove the seeds. Scoop out the seeds. Dice and place in a salad bowl.
Peel the cucumber. (The peel could be used to jazz up some ice-cold water.) Slice in half lengthways then scoop out the seeds with a teaspoon. Dice and add to the salad bowl.
Finely slice the onion into slivers and add to the bowl.
Add the olives, the cold, cooked lentils, olive oil and oregano.
Mix well. Season taste (bearing in mind the feta is salty).
Crumble or cube the feta on top and scatter with parsley.
This salad needs to be kept in the fridge. Put any leftovers in an airtight container and pop it in the fridge within an hour of making.If stored correctly this Greek lentil salad will keep for 1-2 days in the fridge (assuming that all of your ingredients are fresh and your feta hadn't already been opened).