Prep: 10 mins Cooking: none Serves 4 229 kcals per serving and 11 g fat 1 (400g) can lentils, drained 1 small red onion, chopped 175g/6oz small tomatoes quartered 100g/4oz feta cheese, drained and crumbled 1 (120g) bag herb salad leaves FOR THE DRESSING: 2 tbsp olive oil 1 tbsp chopped fresh oregano or 1 tsp dried 1 tbsp balsamic vinegar pinch of caster sugar Empty the lentils into a large salad bowl, add the onions and season with salt and freshly ground black pepper. Add the tomatoes, feta and salad leaves and toss well. 2 Whisk all the dressing ingredients together and drizzle over the salad just before serving.
