Lentil and mixed herb tabbouleh

• 200g punnet red and yellow small tomatoes, halved
• 6 baby cucumbers, sliced
• 400g can brown lentils, drained, rinsed
• 1 bunch coriander, leaves torn
• 1 bunch flat-leaf parsley, leaves torn
• 1 bunch mint, leaves torn
• 3 green onions, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 clove garlic, crushed

1. Combine the tomatoes, cucumber, lentils, coriander, parsley, mint and onion in a bowl.
2. Whisk the oil, vinegar and garlic in a bowl. Drizzle dressing over salad and toss to combine

Serve with any of our roast dinners, for any occasion.