Puy Lentil and Feta salad

For 4-6

Wash 170g puy lentils then put in saucepan with a bay leaf and 400ml water. Bring to boil then cover and simmer for about 20 minutes (until lentils are tender). Drain and spread on a plate to cool (remove bay leaf).

Meanwhile plunge 200g trimmed fine green beans in boiling water and cook for 5 mins (until just tender). Strain (retaining water) and rinse in cold water to stop the cooking process. Leave to cool. Slice half of them.

Finally chop 2 carrots put in saucepan with the retained bean cooking water and bring water back to boil. As soon as this has happened strain and leave to cool.

Chop a bunch of parsley and bunch of chives finely. Chop the leaves of fresh thyme (aim for about 2tsp worth). Add to the herbs 4 tbsp extra virgin olive oil and juice of a lemon. Season, bearing in mind that feta is salty.

Mix in all the other ingredients into the herbs and dressing along with 100g crumbled feta.

Serve with green salad and cherry tomatoes. Personally I enjoy an additional dash of dressing made from balsamic vinegar and olive oil.