Lentils salad with roasted tomatoes, avocado and feta cheese

Using the so tasty and so nutritious lentils we can create a really filling salad which could even be served as a light lunch those hot days when we don't like the idea of staying in the kitchen too long! Combining the lentils with the cheese, the tomatoes and a tasty dressing this recipe can become one of your favourites and the addition of the avocado only enriches the whole dish giving it also a refreshing flavour

Cooked by Ioanna Stamoulou,

from the Greek version of "Olive" magazine of "Proto Thema" newspaper

Ingredients (for 4 people):

200 gr. of lentils

2 bay leaves

3 ripe but firm tomatoes, cut in thick slices

2 small avocado (or 1 large), peeled and cut into slices
1 lemon, the juice

1 clove of garlic, minced

3-4 Spring onions, finely chopped (both white and green tender part)

2 tbsp of red wine vinegar

150 gr. of Feta cheese, crumbled

4 tbsp of extra virgin olive oil

1 tsp of hot or mild mustard

salt
pepper

Method:
Preheat the oven to 220°C. Lay a small baking tray with some baking paper.

Put the avocado slices in a bowl and pour with the lemon juice so they won't turn black.

Arrange the tomato slices on the baking tray, drizzle with some olive oil, season with salt and pepper and put on the middle shelf of the oven. Bake the tomatoes for about 25-30 minutes.

In the meantime, boil the lentils in plenty of salted water along with the bay leaves for about 20 minutes or until they are tender enough but not over cooked. Transfer in a colander to drain, rinse with plenty of cold water and leave to drain again. Then transfer into a bowl.

Warm the olive oil in a small frying pan on medium heat and sauté the garlic and the Spring onions until softened, stirring with a wooden spatula. Add the mustard, the vinegar and season with salt and pepper.

Allow the ingredients to blend and take off the heat. Pour the lentils in the bowl with half of the dressing and stir.

Transfer the lentils on a large serving platter, arrange on top the tomatoes and then the avocado.

Scatter on top with the feta cheese, pour with the rest of the dressing and serve immediately.