1x400g can ready to eat puy lentils, drained 30g roasted red peppers from a tin or jar, drained and chopped 30g rocket leaves 6 cherry tomatoes,halved 60g feta cheese, cut into rough cubes 30g walnuts,halved
For the dressing: 1 tbsp balsamic vinegar 1tsp walnut 1 tsp extra-virgin olive oil 1/2 tsp English mustard salt and freshly ground pepper
Prepare the dressing by mixing together the balsamic vinegar, walnut oil, olive oil, English mustard ans salt and pepper. In a large bowl combine the lentils with the roasted red peppers, rocket leaves and cherry tomatoes. Stir about three-quarters of the dressing through. Arrange the feta and walnuts over the top then drizzle over the remainder of the dressing.