Cos and lentil salad

Crunchy cos and zucchini ribbons give this elegantly simple lentil salad a vibrant lift.

Cook lentils following packet directions until tender. Drain. Refresh under cold water. Drain.
Whisk olive oil and red wine vinegar together in a small jug. Season with salt and pepper. Arrange lettuce, cucumber and onion on a serving platter. Spoon over lentils and dressing. Sprinkle with fetta. Serve.

Source

1/3 cup small green puy lentils

1 1/2 tbsp olive oil

1 tbsp red wine vinegar

2 baby cos lettuce hearts, trimmed, quartered

1 Lebanese cucumber, cut into ribbons

1/2 small red onion, thinly sliced

100g Greek-style fetta, roughly crumbled

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