Beetroot, Lentil & Goat's Cheese Salad

Heat a drizzle of oil in a small saucepan on medium heat. When hot, add the shallot and cook, stirring, until soft, 3-4 mins. Stir in the garlic and cook for another 30 seconds. Stir the lentils through the shallot and garlic until piping hot, 2-3 mins, then remove the pan from the heat.

Off the heat, stir the red wine vinegar and mustard into the lentils along with the olive oil (see ingredients for amount) a pinch of salt and pepper. Set aside.

Roughly chop the dill (stalks and all). Roughly chop the walnuts. Chop each beetroot into 6 segments. TIP: Wear gloves when handling the beetroot to avoid staining your hands!

In a large bowl, stir together the honey, lemon juice and olive oil (see ingredients for amount) along with a pinch of salt and pepper. Add the baby leaves and half the walnuts and toss to coat.