Beluga Lentil and Roasted Beetroot Salad

Ingredients

• 250 g beluga lentils
• 500 g raw beetroot
• 150 g goat's cheese
• 60 g walnut halves
• 2 tbsp red wine vinegar
• 1 tsp honey
• 4 tbsp olive oil
• 5 g fresh thyme

Method

1. 1

   Preheat the oven to 200°C. Peel and cut the beetroot into wedges, toss with 1 tablespoon olive oil and the thyme, and roast for 35 minutes until tender.

2. 2

   Cook the beluga lentils in boiling water for 20–25 minutes until just tender. Drain and cool slightly.

3. 3

   Whisk together the red wine vinegar, honey and remaining olive oil to make a dressing. Season well.

4. 4

   Toss the warm lentils in the dressing, then arrange on a platter with the roasted beetroot.

5. 5

   Crumble over the goat's cheese, scatter with walnuts and serve warm or at room temperature.