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Greek lentil salad

Serves 4

Brown lentils, zucchini, roasted red pepper, Kalamata olives and crumbled feta coated with a robust olive oil, garlic and red wine vinegar dressing.

14 oz (400g) canned brown lentils — rinsed and drained
½ zucchini — finely diced
½ cup jarred roasted red peppers — diced
2 tablespoons finely diced red onion
2½ oz (70g) feta cheese — crumbled
8 Kalamata olives — finely chopped
1½ tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 garlic clove — minced
⅓ teaspoon dried oregano
⅓ teaspoon salt
¼ teaspoon freshly ground black pepper

PLACE the lentils, zucchini, red pepper, red onion, feta cheese, olives and parsley in a bowl. PLACE the olive oil, vinegar, garlic, oregano, salt and pepper in a small jar with a screw-top lid and shake to combine. POUR the dressing over the salad and toss gently to combine.

Variation: Add a small can of good-quality canned tuna.

Serving suggestions: Perfect as a side salad, use as a filling for flat-bread wraps, as a topping for bruschetta, or simply serve with crusty bread on the side. Toss with hot cooked pasta and baby spinach.