Green Lentil Salad with Cucumber and a Cumin and Lemon Vinaigrette

Serves:

• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 shallot, finely diced
• 1 clove garlic, chopped fine
• 1/2 teaspoon ground cumin
• 1/4 teaspoon paprika
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 2 cups cooked green lentils, chilled
• 1/2 English cucumber, peeled, seeded, finely diced
• 1/4 cup piquillo peppers, cut into thin strips
• 2 tablespoons coarsely chopped fresh cilantro
• 2 tablespoons coarsely chopped fresh parsley
• 2 tablespoons coarsely crumbled feta cheese