1 cup canned brown lentils

1 x 185g can tuna in spring water, drained

1 small red capsicum, diced

1 small cucumber, diced

2 tomatoes, chopped

½ red onion, finely chopped

100g reduced-fat feta, crumbled

1 tbsp olive oil

1 tbsp red wine vinegar

1 tsp dried oregano or fresh parsley

4 cups salad greens

Freshly ground black pepper