It looks like lately I can’t seem decide if the recipe I’m sharing should be called one thing or another.

I hesitated calling this chopped herbs and lentil salad a ‘salad’. I felt it lacked the (non-herb) leafy green component that most standard salads have. This however, is a tasty amalgamation of chopped herbs, lentils and vinaigrette – so I guess that does make it a salad.

It’s very simply assembled, and highly adaptable, I’ve thrown in roasted asparagus in some instances, and I reckon you could use some other type of beans.

For convenience, the lentils can be cooked in advance and stored in the fridge for use when needed. Also, try substituting other greens like watercress and spinach for the herbs. It’s a forgiving salad; chard is a good one to use during the colder months

I won’t go into how much I adore lentils because I’ve said it enough with every lentil recipe I’ve shared, yet there’s something spectacularly awesome about lentils and mustard vinaigrette that bears repeating.

The tender lentils soak up the creamy vinegary flavours of the vinaigrette; it becomes velvety, with savoury tanginess, just the right seasoning earthy lentils need.

Basil and Parsley add body and subtle herby notes to this wonderful fusion of lentils and mustardy dressing.

It’s satisfying and makes a substantial meal, best serves with a side of crusty bread, flatbread or socca if you’re so inclined like me. I also love a small sprinkle of dried barberries to add some tartness to the salad.

The lentil is really the hero here; it’s no wonder that it’s become one of my favourite protein sources, plus it’s pretty inexpensive.

I make a huge batch and eat it over the cause of the week; the texture softens and becomes more velvety which makes it particularly satisfying.

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