Moroccan lentil salad

Step 1
Cut the tops off the green beans and place in a pot of boiling water for 3 minutes.

Step 2
Remove beans from the boiling water and place in a bowl of iced water to cool. Drain and dry.

Step 3
In a large bowl, add the beans, lentils, sultanas, mint and parsley.

Step 4
Combine the spices, oil, lemon juice and pepper in a jar with tight fitting lid and shake vigorously.

Step 5
To assemble, crumble feta into the bowl and drizzle with the dressing. Add the rest of the salad and gentle fold together so the herbs don’t bruise.

Serving suggestions:

• Great served with grilled lamb chops.
• If serving salad in lunch boxes leave the salad undressed  and pack the dressing separately.

Food safety tip: If you are packing for lunch, the salad needs to be kept cold so pack an ice brick.