Anyway, enough about me. I really like this lentil salad, it may seem simple but it's brilliant. The key is to dress the whole thing while it's still hot and letting that flavor infuse - if you can, make it a day in advance and keep it in the fridge - it's even better the next day.
1 1/2 cups puy lentils
1 cup chopped basil
1 cup chopped spring onions
1 1/2 cup chopped mint
1 large garlic clove, minced
2 tbsp capers
1/4 cup sun-dried tomatoes in olive oil, diced
1 cup cherry tomatoes, sliced
A good amount of extra-virgin olive oil
Juice of 1/2 lemon
Put the lentils with about twice the amount of water, bring to a boil and cook for about 30 minutes or until done.
Drain, and while still hot, mix in all the other ingredients and season. Cover and leave to chill for a few hours before serving.