Tom Kerridge served up a tasty fresh herby lentil and feta salad recipe on Tom Kerridge’s Sunday Brunch.

The ingredients are: 2 x 250g pouches ready-to-eat puy lentils, 1 red onion, finely diced, 8 baby cucumbers, thickly sliced, 2 preserved lemons, finely diced, 150g cherry tomatoes, halved, 1 handful fresh mint leaves, roughly chopped, 1 handful fresh dill leaves, roughly chopped, 2 handfuls fresh flat-leaf parsley leaves, roughly chopped and 150g feta cheese, crumbled.

For the dressing: 4 tbsp extra virgin olive oil, 2 tbsp pomegranate molasses, Juice of 1 lemon, 2 tsp Dijon mustard, Salt and freshly ground black pepper.

See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.