Beetroot, Lentil and Goats’ Cheese Salad

Ingredients:

200g canned small green lentils, drained and rinsed
2 teaspoons olive oil
1 teaspoon wholegrain mustard
60g mixed salad leaves (about 60g)
100g vacuum-packed beetroot, cooked and quartered
50g soft goats’ cheese, sliced
Salt and freshly ground black pepper

Method:

1. In a saucepan, heat the lentils with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick.

2. Remove from the heat. Stir in the wholegrain mustard.

3. Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese.

4. Drizzle the remaining olive oil over the top, and season with salt and freshly ground black pepper. Serve with toast.

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