Feta, grape & lentil salad

Grapes and cheese aren’t just for cheeseboards. If you have time, toast the pumpkin seeds for added crunch and flavour.

Ingreadient

• 2 medium courgettes
• 2 tbsp extra virgin olive oil
• 2 tbsp Essential Red Wine Vinegar
• ½ tsp essential Dijon Mustard
• 95g pack lambís lettuce
• 400g can Essential Lentils in Water, drained and rinsed
• ½ x 500g pack Essential Red Grapes, halved
• 200g pack Essential Greek Feta, sliced
• 20g pumpkin seeds

Step by step

1. Coarsely grate the courgettes, then put in a colander and sprinkle with a pinch of salt. Leave to drain over the sink for 5 minutes. Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard and 1 tbsp water; season. Add the lambís lettuce, lentils and grapes, then tumble everything together.
2. Squeeze out the courgettes and toss them in too. Spread out on a serving platter, scattering over the feta and pumpkin seeds. Serve straight away.