This delicious salad mixes the substantial bite of puy lentils with bright juicy tomatoes, fresh basil leaves and sharp feta cheese. Packed full of goodness puy lentils are a source of fibre, iron and a real protein powerhouse. I love this salad for lunch as it allows for slow releasing energy to get me through a busy afternoon. Lentils also offer an iron boost for vegetarians and the tomatoes contain vitamin C which helps boost the the amount of iron that is absorbed into the body.

Serves: 2 (or 4 as a side)

Prep time: approx. 15 minutes

Cooking time: 25 minutes

Gluten free, Dairy free option, Vegan Option

Ingredients

175g (3/4 cup) uncooked puy lentils

1 tablespoon reduced salt vegetable boullion (I use Marigold) or 1 vegetable stock cube

3 ripe tomatoes, chopped small or 12 cherry tomatoes, cut into quarters

1 small red onion, peeled and chopped finely

100g (3.5 ounces) feta, crumbled

Small handful of  fresh basil leaves, roughly chopped

Dressing

3 tbsp extra virgin olive oil

1 tablespoon French mustard

1 tablespoon balsamic vinegar

Sea salt and black pepper to taste

Juice of 1 lime 1 tablespoon in the dressing and the other 1/2 of lime to squeeze over the lime wedges

To serve

1 avocado peeled, stoned and cut into quarters

Method

• Cook the lentils in 2 cups of water with 1 tbsp Marigold vegetable bouillon according to packet instructions, approximately 20-25 minutes, until cooked but al dente. Drain any excess water and leave to cool to room temperature.

• In a medium/large mixing bowl, place the lentils, chopped tomatoes, onion, feta and 2 tablespoons of the basil leaves.

• To make the dressing, whisk all the ingredients together well in a mug or small bowl.

•  Drizzle the dressing over the salad and toss together well.

• Serve with the avocado quarters and a squeeze of lime.