Lentil and tomato salad

Ingredients (6 servings):

• 2 X 400g cans brown lentils
• 300g (about 3) tomatoes, diced
• 1 cup roughly chopped fresh continental parsley
• 1 red onion, quartered, thinly sliced

For the dressing:

• 60ml (¼ cup) olive oil
• 60ml (¼ cup) fresh lemon juice
• 3 garlic cloves, chopped
• 1 teaspoon grated lemon rind
• ½ teaspoon ground cumin
• Salt & freshly ground black pepper

Method:

1. Place the lentils in a sieve and rinse well under cold running water. Drain well and place in a large bowl.
2. Add the tomatoes, parsley and onion to the lentils. Toss to combine.
3. To make the dressing, place the oil, lemon juice, garlic, lemon rind and cumin in a small bowl, and whisk to combine. Taste and season with salt and pepper.
4. Serve cold or at room temperature.