Greek-style cold red lentil pasta

Ingredients

For 1 serving

• Red lentil pasta80 g
• Cherry tomatoes150 g
• Cucumber80 g
• Red onion30 g
• Feta30 g
• Black olives15 g
• Extra virgin olive oil1 teaspoon
• Dried oreganoto taste
• Saltto taste

Contains: lactose,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Add the red lentil pasta and cook over medium heat for the time on the packet, usually 6–8 minutes, until al dente; stir often in the first minutes as it tends to stick.
3. Meanwhile wash the cherry tomatoes and quarter them; wash the cucumber, halve it lengthways and cut it into roughly 1 cm cubes; peel the red onion and slice it very thinly.
4. Drain the pasta and rinse it under cold water until cold, which stops the cooking and washes off excess starch; drain well.
5. In a bowl dress the vegetables with the olive oil, dried oregano and a pinch of salt and stir.
6. Add the pasta and the black olives, crumble the feta over with your fingers and toss gently before serving.