warm lentil salad

ingredients
275g brown or Puy lentils
1/4 English cucumber or 1 Perisan cucumber, diced
1 C cherry tomatoes, quartered
5 radishes, cut into small sticks
2 carrots, finely diced or shredded
2 spring onions, finely chopped
1 red onion, finely diced
1 T finely chopped fresh parsley

dressing ingredients
2 T safflower oil (I used olive and it was good)
4 T apple cider vinegar
salt and pepper to taste

purslane or other greens to serve

method
Place the lentils in a large saucepan, cover with water and bring to the boil. Turn heat to medium-low, cover and simmer about 30-40 minutes or until tender. Drain well.

In a bowl, mix the lentils with the prepared vegetables. Add the chopped parsely.

Make a dressing from the oil, vinegar, salt and pepper. Pour the dressing over the lentil salad and mix well. Serve on a bed of purslane or other greens.

variations
add new potatoes
add chopped coriander
add fresh spinach