LENTIL AND GOAT'S CHEESE SALAD

1. Rinse the lentils and put them in a medium-sized saucepan.Add the bay leaf cover with plenty of cold water, bring to a boil then reduce the heat and simmer for 20-30 minutes.

2. Drain the lentils and transfer to a bowl, add the spring onion, red pepper, parsley, cherry, and tomatoes mix well.

3. Whisk together the oil, vinegar, honey, and garlic and stir into the lentils. Serve on a bed or rocket, with the goat's cheese sprinkled over, If time is short, replace the dried.

4. lentils with 75g drained weight, canned cooked lentils .

• Dried  lentil 25g
• Bay leaf 1Pc
• Spring onion finely 2Pc
• Red pepper diced 50g
• Chopped fresh parsley 15g
• Cherry tomatoes, sliced in half 100g

FOR DRESSING 

• Olive oil 5ml
• Balsamic vinegar 5ml
• Runny honey 2.5g
• Clove garlic, peeled and crushed or finely chopped 1Pc
• Rocket 50g
• Goat's cheese' sliced or crumbled 30g