Lentil salad with radish and feta

Soak the lentils for 2 hours, then cook them until tender in lightly salted water (approx. 10 minutes). Let the cooked lentils cool completely.

For the dressing, mix the olive oil, honey, Dijon mustard, a pinch of salt, and ground black pepper in a small bowl.

Place the mixed greens in a large salad bowl, add the diced avocado, thinly sliced radish, and the cooled lentils. Dice the feta cheese or crumble it over the salad.