Green lentil & mint salad

1. Put some cold pre-cooked green lentils in a bowl (straight out of a tin works if you give them a rinse, Puy lentils have a firmer texture and cook quite quickly)

2. Chop some cucumber - roughly match the quantity of lentils

3. Blend the mint leaves, oil and vinegar (2 parts vinegar to 1 part oil)

4. Mix cucumber, lentils and dressing and add black pepper to taste

5. Chill for a while to let the flavours combine... tastes nicer the next day! (photo to follow when I make it again)