Plate Up. Easy Summer Lentil Salad

Believe it or not, prior to this moment, I'd never cooked with lentils. Often something I would eat as lunch from a cafe, I'd refrained from making them myself because I'd always had the idea they were really fiddly. Happy to report - that is not the case!

This little salad makes a great standalone option for lunch, or you could have it with fish or chicken for a healthy dinner. I have a feeling it's going to become a staple of your summer repertoire!

What you'll need
1 cup dried lentils
100g feta
1 capsicum, cut into quarters
250g pumpkin, chopped
Handful of peas
1 lemon
Olive oil
Parsley
Oregano

What to do
Pop your lentils into a bowl of room temperature water 3hrs before you need them, or overnight if you can!

When ready, drain, and pop them into a saucepan with 3 cups of water and season the water well. Bring to the boil then simmer for approximately 20mins or until tender. It's really just like cooking rice!

Meanwhile, preheat your oven to 200degrees Celsius, then pop your pumpkin and capsicum on a baking tray and into the oven. Cook until the pumpkin is tender and the capsicum is charry. Then cook your peas until tender either on the stove or in the microwave. 5mins should do the trick!

Prep your dressing by squeezing the juice of a lemon, a good lug of olive oil, some chopped parsley and oregano. Stir.

Have a bowl ready to mix it altogether and serve. Peel the skin off the capsicum and pop it in, along with the pumpkin, peas, feta (crumble it with your fingers) and drained lentils. Pour over the dressing and you're done!

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Photos by Krissie.