Cook the Lentils: Place the rinsed lentils in a medium saucepan and cover with plenty of cold water (about 3 times the volume of the lentils). Bring to the boil, then reduce the heat and let them simmer gently for 20-25 minutes. They should be tender but still hold their shape with a slight bite.

Drain Well: Once cooked, drain the lentils thoroughly in a fine-mesh sieve. Let them sit for a few minutes to allow any excess water to drain away completely.

Prepare the Vegetables: While the lentils are cooking, chop your vegetables. Dice the cucumber, halve the cherry tomatoes, finely slice the red onion, and chop the fresh herbs. I find that running the sliced red onion under cold water for 30 seconds helps to soften its sharp flavour.

Make the Dressing: In a small bowl or a jam jar with a lid, combine all the dressing ingredients: extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper. Whisk or shake vigorously until the dressing is well combined and emulsified.

Combine and Dress: Transfer the warm, drained lentils to a large salad bowl. Pour over about two-thirds of the dressing and toss gently to coat. Letting the warm lentils absorb the dressing is a critical step for maximum flavour.

Add the Mix-ins: Add the diced cucumber, halved tomatoes, sliced red onion, Kalamata olives, and most of the chopped parsley and mint to the bowl. Gently mix everything together.

Add the Feta: Just before serving, gently fold in the crumbled feta cheese. We do this last to prevent it from breaking down too much.

Serve: Garnish with the remaining fresh herbs. The salad can be served immediately while the lentils are still slightly warm, or at room temperature.