Lentil And Tomato Salad

225 g/8 uz brown lentils, soaked for 1 hour
salt
6 tablespoons tomato and garlic dressing
(see page 336)
4 spring onions, chopped
4 tomatoes, skinned and chopped
2 celery stalks, sliced
1 tablespoon chopped parsley
freshly ground black pepper

Drain the lentils, place in a pan and cover with cold water. Add a little salt and simmer gently for 30 to 40 minutes until softened. Drain well and mix with the tomato and garlic dressing while still warm. Leave to cool.

Add the remaining ingredients, seasoning with salt and pepper to taste. Mix together thoroughly. Transfer to a salad bowl to serve.

SERVES 6