French Lentil Pea Salad - Rouba Shahin Middle Eastern Cooking

Ingredients

• 2 celery sticks, thinly sliced
• 1 cup French lentils, rinsed and drained
• 3 cups water (for cooking lentils)
• 1 cup (150g) fresh or frozen peas, thawed
• 1 cup sugar snap peas, trimmed and chopped into 4–5 cm pieces
• ¼ red onion, finely diced
• ½ cup fresh mint leaves roughly torn or chopped
• 100g - ½ cup Persian feta cheese, crumbled
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon wholegrain mustard
• 1 tablespoon honey
• Salt and pepper, to taste