"This salad is excellent with a piece of simply grilled fish and
is also good with chicken," says George Calombaris. "I really love
using caper leaves if I can get them, but, if not, I use chopped
50 gmsmall green lentils80 gmbaby capers in vinegar, rinsed100 mlextra-virgin olive oil1golden shallot, finely choppedZestedrind and juice of 1 lemon1baby cos, leaves separated6radishes, such as golfball or watermelon, thinly sliced on a mandolin and crisped in iced water, plus extra, cut into wedges, to serve
Cook lentils in a saucepan of boiling water until tender (20-25 minutes), then drain, refresh and drain again well and set aside.
Combine capers, olive oil, shallot, rind and juice in a small bowl, season to taste and set aside.
Combine cos lettuce, radish and lentils in a bowl with caper dressing, season to taste and toss to combine, then serve.