Salad with lentils and millet on the Mediterranean

150 g cherry tomatoes

110 g feta cheese

1.25 cup water

1 glass lentils

1 glass millet

1 bundle Arugula

1 denticle garlic

1/2 cup fresh mint

1/4 cup olive oil

3 tablespoons wine vinegar

1/2 tsp salt

Boil the lentils in water for 15-20 minutes in hot mix with olive oil, pepper and salt and allow to cool.

Millet boil in salted water, mix with lentils, arugula (pick her hands) and tomatoes.

Garlic is passed through the press, mix with 2 tablespoons vinegar, 3 tablespoons olive oil, pepper and salt, season salad with this mixture, sprinkle with cheese and serve salad with lentils and millet on the Mediterranean to the table.