Method

Step 1

Add the lentils, beetroot and sundried tomatoes to a mixing bowl.

Step 2

Whisk together the dressing ingredients before pouring over the lentils and veg in the bowl. Let the dressing marinate the ingredients for at least 5 minutes (ideally 30 minutes if you have the time) while you prep the toppers.

Step 3

Preheat the oven to 180c/160c fan/gas mark 4.

Step 4

Place the blanched hazelnuts on a baking tray and bake for 5 minutes until golden. Set aside to cool, then chop roughly.

Step 5

On a large serving tray, plate the green leaves, followed by the marinated mix. Top with goat’s cheese and the hazelnuts. Toss before serving – yum!

Step 6

Alternatively, for lunch on the go, grab a glass jar then add the marinated mix first, followed by the goat’s cheese, hazelnuts and leaves to prevent them getting soggy. Give it a good stir before digging in.