Ingredients:

• 1 tin (400 grams) of lentils, drained and rinsed

• 1/3 cup finely diced spring onions

• 1/3 cup finely diced tomatoes

• 1/3 cup finely diced celery

• 1/3 cup finely diced flat leaf parsley

• 1/3 cup crumbled Greek feta

• 1 clove of garlic, crushed

• Juice of 1/2 lemon

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 2-3 tablespoons extra virgin olive oil

Method:

• Drain and rinse lentils and add into a bowl.
• Add the remainder of ingredients into the bowl and toss well.
• Keep covered in the fridge for up to 3 days. Serve on some toasted sourdough with some extra olive oil.

Tips/Substitutions:

• If you do not wish/like lentils you can easy swap them for tinned beans or chickpeas
• This mixture also tastes amazing in a breakfast/lunch bowl with quinoa, avocado and add some grilled protein.
• I love to add some boiled eggs with this mix on some sourdough.

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