Over these long lazy summer weekends I’m sure you will be finding yourself cooking for a large number of people and whilst you’ll love the buzz and excitement of being with those you love, it can be a little hard work and kitchen bound.  However, this salad will ease you quite comfortably into party mode as most of the prep can done well in advance.

This recipe makes a lot but you can simple halve to make more manageable portions.  However, I would urge you to make the same amount of dressing as you can keep this for a couple of days and I’m sure you will have no problems using it.

When I made this again this weekend, I thought maybe instead of throwing away the drained caper vinegar, perhaps I should use this in the dressing instead of the cider vinegar.  Should you do this, please let me know if it works.

Lentil Salad (makes 10 big servings)

French green beans, top and tailed

4 x 450g tins of green lentils, drained

1 x 85g jar of capers, drained

150g sultanas

1 small red onion, finely chopped

100g walnut pieces

Dressing:

1/3 cup olive oil

1/4 cup cider vinegar

1 tablespoons maple syrup

2 teaspoons English mustard

3 caradom pods, split to release the seeds, lightly crushed

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon turmeric

1/4 teaspoon ground cinnamon

large pinch cayenne pepper

pinch ground cloves

good grating of nutmeg

salt (go easy on the salt as capers and feta salty) and freshly ground black pepper

2 x packs Feta cheese, crumbled

large handful of fresh parsley, chopped

Cook the green beans for 4 minutes, drain and cool under cold water.  Keep to one side while you make the rest of the salad.

Drain the lentils and capers in a colander and leave draining while you make the dressing.

Place everything in a jug and whisk together.

In a large bowl or platter, add the lentils and capers and then add the sultanas, walnut pieces and chopped onion.  Mix lightly together and add the dressing and continue to mix together.

Scatter the green beans around the edge, add the crumbled feta cheese and then sprinkle over the chopped parsley.

I made this salad as part of my cooking demo for the Sisterhood Camp.  Do check out their website should you wish to treat yourself or a rather wonderful loved one.