Lentil & Feta Salad

You will need:

• 1/2 cup of slivered almonds
• 1 cup of dried green lentils
• 2 cloves of garlic
• 1/4 cup of extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp finely chopped fresh oregano
• 1/4 tsp each sea salt and pepper
• 1-1/2 cups diced cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup diced sweet or red onion
• 2 tbsp chopped fresh parsley
• 3/4 cup crumbled feta cheese

Preparation:

In a small dry skillet, toast the almonds over medium heat, stirring often, until golden. Set aside.

Next, bring a large pot of salted water to a boil. Add lentils and garlic, reduce the heat and allow to simmer, uncovered, until tender (approximately 20 minutes). Drain and rinse with cold water, then drain again. Discard the garlic.

In a large bowl, whisk together oil, vinegar, oregano, salt and pepper. Then add lentils, cucumber, tomatoes, onion and parsley - toss to coat. Before serving, stir in almonds and all but 1/4 cup of feta, then sprinkle the remaining feta on top.

Source: Canadian Living Magazine, August 2007