Lentil Salad

Ingredients:

• 1 can lentils rinsed and drained
• 3-4 TBspoons extra virgin olive oil
• 1 TBspoon red wine vinegar
• 1 Teaspoon cumin
• 4 fresh dates pitted and finely chopped
• 3 carrots grated
• 4 spring onions chopped
• 100 gms marinated feta crumbled (Yarra Valley)
• Salt and Pepper to taste
• Baby spinach +/- your choice of meat to serve

Instructions:

1. Rinse and drain lentils and set aside.
2. In a sauce pan add, olive oil, vinegar, cumin Salt and Pepper, stir all together and bring to the boil, then reduce heat immediately.
3. Add dates and slowly cook until heated through.
4. Add lentils and carrots and cook until all warm.
5. Place in a bowl and stir in spring onions.
6. Place spinach on plates and top with lentils, then sprinkle decoratively with feta on top.
7. Serve with your choice of meat on the side if desired.
8. Serve warm, but just as nice cold.
9. This is a crowd pleaser! You can double recipe! Omit cheese and meat for vegans :).