1.Rinse the Beluga® Lentils thoroughly with cold water and place in a saucepan. Cook according to the on pack instructions.

2.Once cooked, rinse under cold water and drain well.

3.Crumble the feta cheese into a bowl and cut the tomatoes into halves or quarters depending on their size.

4.Cut the cucumber lengthways into four and cut into 5mm cubes.

5.Trim and finely slice the spring onions and add all the vegetables to the feta cheese, adding the cooled lentils and fresh mint.

6.Whisk together the sun dried tomato sauce, olive oil and white wine vinegar. Pour over the salad and toss together.