Lentil, radish & red pepper salad

SERVES 2

350g lentils, cooked and cooled OR 1 can lentils, drained and rinsed 5 roasted red peppers A handful radishes A handful olives 2 Tbs balsamic vinegar 4 Tbs olive oil Lettuce, broken in smaller pieces 150 – 200g feta cheese, crumbled

1. Add the lentils, red peppers, radishes, olives and lettuce together

2. Top with feta cheese

3. Mix the balsamic vinegar and olive oil together and pour over the salad

Good Food magazine, August 2007. www.bbcgoodfood.com