Lentil, Chickpea, Kidney Bean, Feta and Red Pepper Salad

Cook Time:

No cooking required

Serves:

3 - 4 people

Lentil, Chickpea, Kidney Bean, Feta and Red Pepper Salad

1 tin lentils
1 tin red kidney beans
1 tin Chickpeas
1 large handful of flat-leaf Parsley
1 red pepper (or capsicum)
1 packet of Greek Feta cheese
A couple of twists of salt and pepper
Juice of a lemon
3 dessert spoons of extra virgin olive oil
Tip of a teaspoon of powdered Fenugreek

Empty your tin of lentils into a sieve then rinse thoroughly and leave to drip dry. Open the tin of chickpeas and add to a large bowl, rinse, drain and then top up with water before rolling the chickpeas between your palm and fingers applying a little pressure so the skins come off. Remove the skins and then rinse and drain. Put the lentils and chickpeas in a salad bowl then continue with the red Kidney beans, open the tin the drain into a sieve and thoroughly wash before adding to the salad bowl.

Now cut out the top of the red pepper (capsicum) and remove the seeds and white strips from the inside. Wash thoroughly then cut first into strips and then into small cubes and add these to the large salad bowl. Continue by removing the leaves of Parsley, washing them and then finely chopping them on a chopping board. When done, add to the bowl along with a couple of twists of salt and pepper. Continue by removing the Feta from its packet then slicing it in half through the middle, then slicing into fingers and then cutting into cubes. Then add to the salad bowl.

Measure out the olive oil into a mixing jug then squeeze the lemon juice into a mug or separate bowl. Now use a whisk to mix the oil continuously while slowly drizzling the lemon juice in to it to combine. When done, add to the salad bowl and mix the entire salad thoroughly before serving.