Lentil Salad with Radishes and Feta

Soak the lentils in water for about 2 hours. Then cook them in fresh water with a pinch of salt for about 10 minutes until al dente. Drain the cooked lentils and let them cool completely.

For the dressing, thoroughly mix olive oil, honey, Dijon mustard, salt, and pepper in a small bowl until a homogeneous emulsion forms.

Place the salad mix in a large bowl. Halve the avocado, remove the pit, scoop out the flesh, and cut it into cubes. Wash the radishes and cut them into thin slices. Add avocado, radishes, and the cooled lentils to the salad. Crumble the feta cheese over it or cut it into small cubes and add it as well.