Whisk 1 tbsp of the olive oil with 1 tbsp of the balsamic vinegar and half the chopped mint. Stir in the feta, then set aside.

Put the kettle on to boil. Tip the peas into a large heatproof bowl, pour over enough boiling water to defrost them, then drain and return to the bowl. Put the lentils in a fine mesh sieve, pour over some boiling water to warm them, then drain and tip into the bowl with the peas.

Add the radishes and toss together with the remaining oil, vinegar and mint. Divide between bowls and top with the marinated feta. Grind over some black pepper, if you like.