Beetroot, Lentil and Goat Cheese Salad

Ingridients 1/2 x 400g tin small green lentils, drained and rinsed 2 teaspoon olive oil 1 teaspoon wholegrain mustard 1/2 bag mixed salad leaves (about 60g) 100g vacuum-packed cooked beetroot, quartered 50g soft goats’ cheese, sliced salt and freshly ground black pepper Directions Heat the lentils in a saucepan and add a teaspoon of olive oil until it just warmed… Read More