Beetroot, lentil and goats’ cheese salad

Ingredients

½ x 400g tin small green lentils, drained and rinsed
2 tsp olive oil
1 tsp wholegrain mustard
½ bag mixed salad leaves (about 60g)
100g/3½oz vacuum-packed cooked beetroot, quartered
50g/1¾oz soft goats’ cheese, sliced
salt and freshly ground black pepper

Method

• Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard.
• Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast.