Salad of Fetta, Green Beans, Puy Lentils and Walnuts with Lemon Dressing

Rinse the lentils under cold water, then place them in a medium saucepan and cover with plenty of water. Bring to the boil, reduce the heat to medium and simmer for 20 minutes, or until tender but still holding their shape. Drain well, rinse briefly and leave to drain thoroughly. Transfer to a bowl, drizzle with the olive oil, season lightly and set aside.

Meanwhile, bring a saucepan of well-salted water to the boil and prepare a large bowl of iced water. Add the green beans to the boiling water and cook for 2 minutes, or until just tender. Drain immediately and plunge into the iced water to stop the cooking. Drain well and set aside.

Toast the walnuts in a dry frying pan over medium heat for 3-4 minutes, or in a 180C oven for 6-8 minutes, until lightly golden and fragrant. Set aside to cool.

Spread the tahini over the base of a wide serving plate or shallow bowl.

In a large bowl, combine the lentils, green beans, fennel, olives, dill, parsley and rocket. Spoon over enough of the lemon dressing to lightly coat the salad and toss gently to combine.

Pile the salad over the tahini. Crumble over the Riverina Dairy High Protein Fetta, scatter with the toasted walnuts and finish with the reserved fennel fronds.

Drizzle with a little extra dressing and serve immediately.