Add your choice of lentils to a pot (green, brown and black all work here, only red ones may turn a little too mushy) and add water and vegetable stock along with your flavourings of choice. We used a garlic clove, lemon peel, dried thyme and a piece of celery. Bring this to a boil and let it cook on medium-low until all the liquid is absorbed, about 20 minutes depending on your lentils.

In the meantime, mix extra virgin olive oil, lemon juice, lemon zest, a finely minced garlic clove and a chopped shallot in a bowl. Season with salt and pepper to taste.

When your lentils are cooked, remove the celery, garlic clove, and lemon peel. Mix the warm lentils with the dressing to let them soak up the flavours, then let the mixture cool.

Half your cherry tomatoes, chop parsley and remove any hard stalks from the rucola. The mix everything together and top it with crumbled feta – done!