Sweet lentil and goats cheese salad

Salad

• 80g puy lentil
• 1-2 shallot, finely sliced (save little bit for the dressing)
• some cooked and pickled beetroots, thinly sliced
• some mild goats cheese
• some olive oil
• salt and pepper

Chilli and coriander dressing

• some finely chopped shallots
• 1 1/2tbsp cider vinegar
• 1tsp caster sugar
• pinch of salt
• pinch of crushed chilli
• handful of fresh coriander, finely chopped
• 1tbsp olive oil

Instructions

This is simple and humble plate of food that is perfect served on its own as a light lunch or as a side with beautifully grilled meat. Gently fried shallots add lovely sweet flavour to the lentils whilst shallots in the dressing keeps the dish fresh and light.

First of all, cook your lentils with plenty of water and pinch of salt for 20-25mins. You want them to be cooked through but still have a bite to them. Once ready, drain well.

Meanwhile, in a small bowl, mix all the ingredients for the dressing except the olive oil. Set it aside. Add the olive oil in when you are ready to bring things together.

Now, gently fry the shallots in little olive oil until dark golden.

Add the well drained lentils to the fried shallots as well as the sliced beetroots.

Bring things together by dressing them generously with prepared chilli and coriander dressing. Season with black pepper.

Plate up, add your goats cheese, drizzle little more dressing over the salad and tuck in.