This is so fast to throw together and is great with leftover steak or chicken, but equally good just on it’s own.
Ingredients:
1 x 400g tin lentils – drained
3 TBSPN’s balsamic vinegar
2 TBSPN’s capers
1 TBSPN pesto
Salt and pepper to taste
Large handful parsley – chopped
Large handful basil – chopped
1 spring onion finely sliced
A good handful of cherry tomatoes chopped
1 TBSPN pinenuts
150g Feta or goats cheese
Toast pinenuts in a dry frying pan over medium heat till slighlty dark. Tip into bowl and set aside. Mix all ingredients together and sprinkle over feta cheese and pine nuts. Enjoy!
