Turn this cheerful Greek lentil salad into a light meal by serving it with chargrilled flatbread.
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Place the onion in a large bowl and sprinkle with oregano. Add vinegar, oil and honey and stir to combine. Season well and set aside for 10 mins to soak.
Add the lentils, cucumber, tomato, capsicum, mint, fetta and olives to the onion mixture. Gently toss to combine.
Arrange on a serving platter. Season with pepper and serve with flatbread.
COOK. STORE. SAVE.
Use it up: Leftover mint can be used to add flavour to other salads or big batch cocktails and mocktails. Wrap in damp paper towel and store in the fridge for up to 5 days.