6 oz green lentils
1 bay leaf
8 oz green beans, topped and tailed
2 small carrots, finely diced
1 stick celery, finely diced
3 tablespoon fresh parsley, chopped
4 tablespoon fresh chives, chopped
2 teaspoons fresh lemon thyme, chopped
1 tablespoon fresh mint chopped
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Salt and Pepper to taste
2oz fresh Feta cheese, crumbled
Wash lentils and place in a saucepan with bay leaf and 15 fl oz water. Bring to boil,
cover and simmer 25 mins or until lentils are tender. Tip into strainer; discard bay leaf
and leave to drain 5 mins. Spread lentils on a plate to cool. Bring another pan of water to
the boil, add beans and cook 7 mines or until tender. Remove with slotted spoon. Drop
diced carrot and celery into the boiling water for 1 min. Drain and cool. Place the
chopped herbs in a small bowl with olive oil and lemon juice and season to taste. Finely
slice beans into small rounds and add to dressing, along with the lentils, diced vegetables
and crumbled Feta cheese.