Warm Lentil Salad with Fetta & Olives

Prepare Lentils:

Wash the fresh produce. Place lentils into a colander or sieve and rinse under cold water, until the water runs clear.

Cook Lentils:

Place lentils in a medium sized pot and add 1 cup of water. Season with salt, pepper, bay leaf and parsley stalks (trim stalks to fit pot and reserve leaves for salad). Cover and bring to a simmer. Continue to cook over a low heat, stirring occasionally until tender but not mushy - about 25 minutes. (Tip: Keep lentils at a gentle simmer to avoid splitting).

Cook Zucchini:

Whilst lentils are cooking, prepare zucchini. Slice on an angle into 1 cm pieces. Over medium heat, heat oil in a small pan. When the oil starts to shimmer, add zucchini and a squeeze of lemon. Sauté for 3-5 minutes, until tender. Set aside in pan once cooked, saving juices for step 4.

Prepare Ingredients:

Cut tomatoes and olives in half. Pick parsley and basil leaves (reserving some for garnish) and roughly chop. Place drained lentils (discarding parsley stalks and bay leaf) in a bowl with tomatoes and olives. Add zucchini, pan juices, parsley and basil and combine. Season with salt and pepper to taste.

You Plate It:

Divide lentil salad between plates and top with crumbled fetta. Top with reserved basil and parsley to garnish. Enjoy!