Englouvi Lentil and Orange Salad

Always colourful, always tasty !
By Maria Loi, chef

Ingredients:
– 2 cups Englouvi lentils
– 4-5 spring onions
– 1 medium red orange, chopped into thin slices
– ½ cup olive oil
– 1 medium cucumber, finely diced
– 1 medium red pepper, chopped into thin strips
– 1 red apple, finely diced
– ½ bunch parsley, finely chopped
– Juice of 1 orange
– 2 oranges, peeled and chopped into slices
– 2-3 spoonfuls olive oil
– Salt and pepper to taste
– White vinegar to taste

Rinse the lentils well and boil in salted water for about 50 minutes, until cooked. Strain the lentils and set aside to cool. In a salad bowl, add the rest of the ingredients and toss thoroughly. Add the cooled lentils and let sit for 10 minutes to bring the flavours together. Serve to a bowl or to small serving dishes.