1 tbs olive oil
400g (14 oz) tinned or cooked brown lentils (approx 2 cups)
1 celery stick, diced
1-1½ tbs Greek seasoning { see note above* }
5 fresh dates, pitted and roughly chopped
4 tomatoes, cut into wedges
2 lebanese cucumbers, chopped
¼ red onion, thinly sliced
Chilli Oil Tahini Dressing

2 pickled (or fresh) chillies, minced
1 garlic clove, minced
1 tbs olive oil
2 tbs tahina
1 tbs unsweetened non-dairy or dairy yoghurt