A bright, juicy salad perfect for a summer potluck or picnic. The lentils add some body to the salad as well as a protein and fiber boost.
Place 1/2 cup of dry lentils in a medium pot and add 2 cups of water. Bring to a boil and simmer for 10-15 minutes. Strain into a colander and rinse with cold water to cool.Drain well then place in a large bowl.
Cut the watermelon into 1-2 inch cubes and place in bowl with lentils.
Crumble the feta into the bowl with watermelon and lentils.
Wash mint leaves and slice thinly, then sprinkle on top of salad.
In a small mason jar combine the honey, lime peel, lime juice and nutmeg.
Add a pinch of salt and seal the jar with a tight fitting lid.
Shake to mix ingredients,open jar and add the oil to honey mixture. Seal jar and continue shaking till mixture is emulsified and well blended.
Drizzle over the watermelon salad and serve right away.
Salad will keep for about a day but is best served and eaten fresh right away.