Beetroot & Goats' Cheese Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse your puy-style lentils in a sieve under cold running water

Add the puy-style lentils to a pot with plenty of cold water, bring to the boil over a high heat, then reduce to medium-low and cook for 25-30 min or until tender

Once done, drain and return them to the pot

Chop your beetroot into quarters

Add the chopped beetroot and your butternut squash cubes to a tray (or two!), drizzle everything with olive oil and a season with a generous pinch of salt

Give everything a good mix up, then drizzle half of your honey (you'll use the rest later!) over the butternut squash cubes

Put the tray[s] in the oven and cook for 20-25 min or until everything is tender and golden

Meanwhile, chop your walnuts finely (or bash them in the bag with a rolling pin!)

Chop your chives finely

Mix the chopped walnuts and chives together on the chopping board

Press your goats' cheese rounds into the chopped walnuts and chives

Tip: Apply a good amount of pressure so that the mix sticks to the cheese

Cover the coated goats' cheese with cling film and put it in the fridge until later

Combine the remaining honey, balsamic vinegar, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper in a bowl – this is your honey-balsamic dressing

Use the remaining time to clear up, set the table, have a cup of tea or simply chill!

Once cooked, add the roasted butternut squash cubes and beetroot to the cooled lentils

Add half the honey-balsamic dressing (save the rest for later!) and mix it all up – these are your dressed vegetables

Wash your salad, then pat dry with kitchen paper