Step 1

Prepare the lentils ahead of time. I highly recommend pre-soaking dried lentils for 5-6 hours before cooking to reduce their reputable gassiness. Cover with 3 times the volume of water and leave to soak. Drain well then place into a saucepan with the bay leaf, drizzle of olive oil and 2 cups of water. Bring to a boil and simmer for about 20 minutes until tender. Remove from the heat, add the ½ tsp salt and leave to cool in the salted water. Alternatively, open a can of lentils and drain ready to prepare the salad.

Step 2

In a shallow salad bowl measure the vinegar, mustard and honey. Season well and use the back of a spoon to mix together. Keep stirring in this fashion as you drizzle in the olive oil to create a thick emulsified dressing.

Step 3

Add the sliced onions and toss them together to coat and soften the onions. Drain the cooked lentils then add to the salad bowl with the sliced beetroot and parsley. Toss to combine. Break the feta into shards and dot over the salad.

Step 4

This makes a great salad to serve at a barbecue or alongside a summer vegetable quiche.