Warm Puy Lentil and Roasted Beetroot Salad with Goat's Cheese

Ingredients

• 250 g Puy lentils
• 500 g raw beetroot
• 150 g soft goat's cheese
• 60 g walnut halves
• 4 thyme
• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• 80 g mixed salad leaves

Method

1. 1

   Preheat oven to 190°C. Peel and cube beetroot, toss with 2 tbsp olive oil and thyme sprigs. Roast for 30–35 minutes until tender.

2. 2

   Cook Puy lentils in plenty of unsalted water for 20–25 minutes until just tender but still holding their shape. Drain well.

3. 3

   Toast walnuts in a dry pan for 3 minutes. Roughly chop.

4. 4

   Whisk red wine vinegar with remaining olive oil, a pinch of sugar and seasoning to make the dressing.

5. 5

   Toss warm lentils with half the dressing and arrange on a bed of salad leaves.

6. 6

   Top with roasted beetroot, crumble over goat's cheese, scatter walnuts and drizzle with remaining dressing.