Lentil and FFC Artichoke salad with Salsa Verde

400g tin brown lentils
1 clove garlic crushed
1 tsp mustard
50g rocket
1 tbsp chopped parsley
1 tbsp balsamic vinegar
Ex virgin olive oil
150g FFC char-grilled artichokes
2 ripe tomatoes
100g Greek Feta crumbled

Method
Combine garlic, mustard, rocket, parsley, vinegar and 4 tbsp oil in a blender. Blend until smooth. Season to taste. Add ¾ salsa to lentils. Add the artichokes and mix well. Divide lentils between plates and scatter over tomatoes and feta. Drizzle remaining salsa over. Serve.