Ingredients

• 1/2 cup puy lentils
• 1 bay leaf
• 3/4 cup green beans, trimmed and sliced in fourths
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 2 tablespoons fresh cilantro, finely chopped
• 1 small red onion, chopped
• 3 ounces feta, crumbled
• 2 tablespoons vegetable oil
• 1 tablespoon rice vinegar
• sea salt
• fresh ground black pepper
• 1/2 cup ham (diced)

Instructions

1. Place the lentils and bay leaf in a saucepan with water.

2. Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.

3. Discard the bay leaf, drain the lentils, and leave them to cool.

4. While the lentils are cooking, chop the beans, carrot and celery.

5. Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.

6. Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.

7. Whisk together the oil and rice vinegar and dress the salad.

8. Season with salt and pepper to taste.