Cook the Lentils: Place the rinsed lentils in a medium saucepan with the bay leaf. Cover with plenty of cold water (about 1 litre). Bring to a boil, then reduce the heat to a gentle simmer. Cook for 20-25 minutes, or until the lentils are tender but still have a slight bite. Avoid overcooking them, as you don't want them to become mushy.

Prepare the Vegetables: While the lentils are simmering, prepare your vegetables. Finely dice the red pepper and cucumber, and very finely chop the red onion. Chop the parsley and crumble the feta. Place everything in a large salad bowl.

Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper. I find that shaking it vigorously for about 30 seconds is the best way to create a well-emulsified dressing. You can learn more about the science of a good vinaigrette here.

Drain and Dress the Lentils: Once the lentils are cooked, drain them well in a sieve and discard the bay leaf. Immediately transfer the hot lentils to the large salad bowl with the vegetables.

Combine and Infuse: Pour about two-thirds of the dressing over the warm lentils and vegetables. Gently toss everything together. What works best for me is letting the salad sit for about 10-15 minutes at this stage. This allows the warm lentils to absorb that zesty dressing, which is crucial for a flavourful result.

Final Touches: After the salad has had a moment to meld, fold in the crumbled feta and chopped parsley. Taste and add the remaining dressing if needed, along with any extra salt or pepper to your liking.

Serve: You can serve the salad immediately while it’s still slightly warm, or let it cool to room temperature. It's also delicious served cold from the fridge.