For the marinated feta cheese
350g/12oz feta cheese

2 garlic cloves, cut into thin slices

handful mint leaves

150ml/5fl oz extra virgin olive oil

freshly ground black pepper

For the lentil dressing
3-4 tbsp balsamic vinegar

100-150ml/3½-5fl oz extra virgin olive oil

freshly ground black pepper

55g/2oz Puy lentils, cooked

For the red pepper jam
2 tbsp olive oil

2 red peppers, seeds removed, sliced

2 yellow peppers, seeds removed, sliced

2 orange peppers, seeds removed, sliced

1 red chilli (left whole)

1 bay leaf

2 garlic cloves, peeled

1 tbsp caster sugar

1 lemon, juice and remaining wedges