tuna and lentil saladrating:
from Sainsburys magazine
cook 250g green lentils according to pack instructions - I'd leave 'em ever so slightly crunchy. Drain and refresh under cold running water. Then mix with 225g of tuna (canned or jarred, but drained), 100g cherry tomatoes, halved, 4 pieces of those wonderful red peppers innajar, 200g feta, 20g chopped basil, juice of half a lemon, and seasoning.