A protein twist to a traditional Greek salad.
1 red onion, thinly sliced
2 tsp dried oregano
60ml red wine vinegar
60ml olive oil
2tsp honey
400gm can lentils, rinsed and drained
1 continental cucumber, coarsely chopped
200gm medley cherry tomatoes, halved
1 red capsicum, seeded and coarsely chopped
1/2 cup coarsely torn mint
200gm fetta, crumbled
1/2 cup pitted kalamata olives
Chargrilled flatbread, to serve
