Grilled Romaine Salad with Lentils + Olive Salsa

• 2 large heads of romaine lettuce cut into halves (4 pieces)
• 1 tbsp. olive oil

For the Lentil Salad:

• 1 400 mL can of lentils
• 1 medium-sized cucumber chopped
• 1 cup cherry tomatoes halved
• 1 tbsp. olive oil
• 1 tbsp. white vinegar
• 1/2 tsp sea salt
• 1/2 tsp black pepper

For the Olive Salsa:

• 1 cup olives finely chopped, black or green will work great, pitted
• 1/4 cup red onion finely chopped
• 1/4 cup cherry tomatoes finely chopped
• 1/4 cup fresh mint finely chopped
• 2 tbsp. capers optional
• 2 tbsp. olive oil
• 2 tbsp. white vinegar
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Toppings: 

• 1/4 cup vegan feta
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