Pre heat oven to 400 degrees. Line a rimmed sheet pan with parchment paper. Set aside. Peel and devein the shrimp. In a small bowl, toss the shrimp in 1 tsp Herbes De Provence, 1 TBSP oil oilve from the sun dried tomatoes and 1/2 tsp kosher salt until well coated.

Place the coated shrimp on sheet pan and roasted at 400 degrees until just pink- about 9-10 minutes. Do not over cook. Remove the shrimp from the pan, cool and cut into bite size pieces.

Bring a pot of water to boil on the stove. Rinse the dried lentils with water to remove any grit.

Add in the lentils to the pot of boiling water. Reduce to the heat to a simmer and cook for 17-19 minutes stirring occasionally. Drain and rinse the lentils with cold tap water. Shake off as much water as you can. Set cooled lentils aside in a large salad bowl.

In the large salad bowl combine the cooked lentils, roasted shrimp, green bell pepper, sun dried tomatoes, chick peas, cucumber, olives and top with chunks of feta.

Garnish with fresh mint and basil leaves.

Combine 1 TBSP of the reserved olive oil from the sun dried tomatoes, 1/2 cup extra virgin olive oil, zest from the 2 lemons, juice from the two lemons, 2 garlic cloves, mint leaves, basil leaves, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp oregano and 1/2 tsp Herbes De Provence in a high speed blender. Blend on high until emulsified and creamy. Pour half the vingrette over the salad and save half for additional servings.

You can use an immersion blender to make the vinaigrette or place all the ingredients into a large bowl and whisk vigorously until emulsifed.

If using the hand whisking method, you will need to mince the garlic and herbs very finely. A high power blender is the preferred equipment to attain the correct thickness for the dressing.

Purchase my preferred blender here.