Puy Lentils with Feta and Roasted Tomatoes

Ingredients

• 10 cherry tomatoes on the vine
• 1 tsp olive oil
• Sea salt flakes and freshly ground black pepper
• 250g pouch ready-cooked Puy lentils (or simmer 200g dried Puy lentils in 1 litre boiling water for 25-30 minutes or until tender)
• 1 tbsp apple cider vinegar
• 1 garlic clove, finely chopped
• 1 small red onion, finely diced
• 1 tsp clear honey
• 1 tbsp extra virgin olive oil
• 60g feta cheese, crumbled
• 1 tbsp lemon juice
• A handful of mint leaves, chopped