Lentil, Cucumber & Dill Salad

• 2 cups spinach leaves roughly chopped
• 2 x 400g can lentils rinsed and drained
• 2 lebanese cucumbers deseeded and sliced
• 1 spanish onion small, very finely chopped
• 1 cup dill roughly chopped
• 80 g feta cheese crumbled

Dressing:

• 2 tablespoons extra virgin olive oil
• 1 lemon large , juice squeezed
• Sea salt flakes & black pepper
• Toasted chopped almonds are optional to sprinkle on top. They add a beautiful crunch but it’s also great without them.