Tomatoes mean summer time! This is a great salad for when you’re looking for something light and it has everything in it – carbohydrates, good fats (from the camelina oil) and protein – as well as many nutrients and fibre to keep you full and nourished.

Ingredients

1 cup whole grain couscous

1 cup water, plus extra for lentils

1 cup lentils (any kind)

1 long English cucumber, sliced and quartered

1 red bell pepper, chopped

2 cups cherry tomatoes, quartered

1 small or half large red onion, diced

1/4 – 1/2 cup fresh parsley, finely chopped (more if you want a stronger flavour)

1/2 cup feta, crumbled

Dressing:

7 tbsp Three Farmers camelina oil

2 tbsp red wine vinegar

1 tbsp Canadian honey

16 twists freshly ground black pepper

Pinch salt

Instructions:

1. In a small pot, heat couscous and one cup water over high heat. Reduce heat once boiling. It won’t take long to heat so watch carefully and stir frequently so it doesn’t stick or burn to the bottom. Once all the water is absorbed use a fine strainer and rinse in cold water to cool them down then add to a large bowl.

2. In another small-medium pot, add lentils and cover with 2cm of water. Heat over high heat and simmer until softened but still firm (like an el dente pasta). Once cooked, rinse the lentils in a strainer with cold water to cool down. Then add to the large bowl.

3. While your lentils and couscous are cooking, cut up the cucumber, red pepper, cherry tomatoes, onion, parsley and feta. Stir together in a large bowl.

4. Once lentils and couscous are cooked and added to your large bowl, combine until mixed, stirring gently.

5. Make the dressing in a small bowl by whisking together all ingredients. Then pour into the salad and stir to combine.

Bon appetit!