In a small jar add all the ingredients for the dressing. Shake well to emulsify. Set aside.

Start by cooking your green lentils; Place them in a large saucepan together with the water and a generous pinch of salt.

Boil over medium heat for 15-20 minutes, or until just soft but not mushy.

Drain well and allow your lentils to cool in a colander.

Meanwhile, prep all the veggies for your salad and place them in a large serving bowl.

Shake your dressing briskly to get everything well combined again before pouring on your salad.

Add in the cooked and cooled lentils, then drizzle in your dressing.

Stir to combine then taste test. Add a touch more sea salt, pepper, or an extra drizzle of olive oil or squeeze of fresh lemon to suit your own personal taste.

Add crumbled feta if you like.

Serve immediately, or cover and set in the fridge for a few hours.

This salad is best eaten within 48 hours.