Lentil, Feta & Cherry Tomato Summer Salad with Balsamic dressing

In need of a quick picnic number the other day I put this together from what I had in my fridge and cupboards and it was just the ticket for sitting on the grass in the rain and keeping lots of people happy f all ages.

• 250g Puy Lentils, cooked
• 450g Cherry Tomatoes, quartered
• 250g packet of Feta, crumbled by hand
• 1 small red onion
• 2 tbsp chopped parsley
• 2 tbsp chopped mint
• 2 tbsp sunflower seeds
• Grind of black pepper to taste (no need for salt as feta does that)

DRESSING

• 1/4 cup Olive Oil
• 1 tbsp Dijon Mustard
• 3 tbsp balsamic vinegar
• dash of runny, wild honey (or not! to taste)

Cook the lentils as packet instructions, (you want them to be firm and not overcooked and spitting or your salad will have no texture), and leave to cool a little as you prepare the rest. Chop the tomatoes and slice the red onion finely. Add all the salad ingredients to a large bowl and toss together gently with a salad spoon and fork. If taking to a picnic use the same bowl and just cover it to travel. Make the dressing in a jam jar by adding all the ingredients, putting the lion firmly and shaking hard until it looks smooth, creamy and well mixed. Mix the two together to serve. This keeps really well in the fridge for up to 5 days.