Lentils add a wonderful texture to this salad. Great with lamb, poultry or fish recipes.

Ingredients

• 1 cup brown or puy lentils
• bayleaf and salt to season
• 4 large tomaotes, blanched and diced
• 1 cup olives
• 3 stalks celery, trimmed and sliced
• 1 fennel bulb, trimmed and finely sliced
• ¼ cup finely chopped fresh mint leaves
• lettuce leaves to accompany
• dressing
• ½ cup olive oil
• ¼ cup sherry vinegar
• 1 teaspoon prepared mustard
• salt and pepper to season

Method

1. Cook the lentils in 1 litre boiling salted water with the bayleaf for 30 minutes or until tender. Strain and refresh in cold water.
2. In a large bowl, toss together the lentils, tomatoes, olives, celery, fennel and mint with half the dressing. Season.
3. Tear the lettuce into bite-sized pieces and fold through the salad with the remaining dressign just before serving, or have the dressing on the side.

Dressing

1. Combine all the ingredients.

Cooks Tips

- Cook the lentils 1-2 days in advance and keep in an airtight container in the fridge. - You can substitute the lentils with diced cooked potatoes or canned, drained cannellini beans.