Harissa Mushroom & Lentil Salad

Ingredients

• 2 tbsp harissa
• 2 tbsp honey
• ¼ cup olive oil
• Salt, pepper
• 6 portobello mushrooms
• 2 x 400g tins cooked lentils
• 1 punnet grape tomatoes, halved
• ⅓ cup pitted green olives, halved
• Handful each of mint, flat-leaf parsley and dill, roughly chopped
• ¼ cup pepita seeds
• ¼ cup toasted almonds, crushed
• 1 lemon, zest & juice
• 2 tbsp extra virgin olive oil
• 1 small red onion, finely sliced into rounds
• 1 tsp sumac
• Juice 1/2 lemon
• ⅓ cup marinated feta
• Handful basil leaves