Lentil Salad with Feta and Grilled Vegetables – DelicioUS!

Ingredients

• 118 ml olive oil
• 118 ml white wine vinegar
• 2 tsp whole grain mustard
• 2 tsp honey
• 1 clove garlic, minced
• salt and pepper, to taste
• 100 g lentils, dry, uncooked
• 200 ml vegetable broth, low sodium (or water)
• 1 medium eggplant
• 1 medium zucchini
• ½ red onion
• 2 tbsp olive oil
• 80 g arugula, or salad greens
• 1 lemon
• 38 g feta cheese, crumbles
• 8 thin slices bread, ciabatta or baguette slices
• thyme, fresh, for garnish (optional)