Tomato, Feta and Lentil Salad

This is a flexible salad that can be eaten on its own for lunch or maybe as a side dish to some grilled Lamb Chops. I first had cold lentils in a salad in Provence and this dish reminds me of sitting in that square in Avignon. I love the combination of textures plus the contrasts of salty cheese, sweet tomatoes and fragrant dill. This dish is based upon the recipe from the excellent Leon Happy Salads. There's a little prep in making the dressing and the seed mix, but I make a batch up and store in the fridge and cupboard.

For 2 people:

Ingredients:

200g cooked Puy Lentils. 1/2 diced Cucumber. 2 tbsp chopped fresh Dill. 4 tbsp. French Vinaigrette (see below).  6 sliced Sun Dried Tomatoes. 60g Baby Plum Tomatoes halved. 60g Feta Cheese crumbled. 2 handfuls of Rocket. 2 tbsp Toasted Seeds (see below). Seasoning.

Method:

Mix the lentils with the cucumber, dill, vinaigrette and seasoning. Top with the other ingredients.

French Vinaigrette: Shallot, finely chopped. Tsp Dijon Mustard. Tbsp White Wine Vinegar. 1/2 clove of crushed Garlic. 2 tsp water. 3 tbsp Olive Oil. Tsp Maple Syrup.

Whisk all the ingredients together and store in a jar.

Toasted Seeds: 2 tbsp Sunflower Seeds. Tbsp Golden Linseeds. Tbsp Sesame Seeds.

Dry fry each seed separately in a pan until golden. Mix together and store.