Lentil, broad bean, and feta salad

INGREDIENTS
85g (3oz) frozen broad beans
400g can green or brown lentils in water, drained and rinsed
salt and freshly ground black pepper
1 bunch of spring onions, finely chopped
1 green chilli, deseeded and finely chopped
175g (6oz) feta cheese, cut into cubes
handful of flat-leaf parsley, finely chopped

For the dressing
3 tbsp olive oil
1 tbsp white wine vinegar
2.5cm (1in) piece of fresh root ginger, peeled and grated
salt and freshly ground black pepper
pinch of caster sugar (optional)

METHOD
Soak the broad beans in boiling water for 5 minutes, then drain.
Put the lentils in a serving bowl, and season with a pinch of salt and some pepper. Add the spring onions, chilli, and drained broad beans, and stir well.
To make the dressing, put the oil, vinegar, and ginger in a jug or small bowl. Season with salt and pepper, and a pinch of sugar (if using), and whisk until well combined. Drizzle over the salad and leave to stand for 10 minutes, to allow the flavours to develop. When ready to serve, stir through the feta and parsley.