Two-Mushroom, Green Bean & Lentil Salad

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

Slice your flat white mushroom[s] into thick slices

Rip your chestnut mushrooms into bite-sized pieces

Add all the mushrooms to a large baking tray (or two!) with a generous drizzle of olive oil and a generous pinch of salt and pepper

Put the tray in the oven for 15-20 min or until they're caramelised and golden

Meanwhile, trim your green beans and chop them in half

Boil a kettle

Wash your salad, then pat it dry with kitchen paper

Peel and finely chop (or grate) your garlic

Combine the chopped garlic, Dijon mustard and the juice of half your lemon[s] with 2 tbsp [3 tbsp] [4 tbsp] olive oil

Season with a pinch of salt and pepper – this is your lemon-mustard dressing

Cut the remaining lemon into wedges

Chop your basil finely, including the stalks

Grate your cheddar cheese

Add the chopped green beans to a pot, cover them with boiled water and bring to the boil over a high heat

Cook for 3-4 min or until tender

Meanwhile, drain and rinse your green lentils

Once the beans are cooked, drain and run under cold water until cooled slightly

Add the drained green lentils and cooked beans to a large bowl

Once done, add the caramelised mushrooms to the bowl with the salad, chopped basil, half the grated cheese (save the rest for later!) and the lemon-mustard dressing

Season with a generous pinch of salt and pepper and give everything a gentle mix up – this is your two-mushroom, green bean & lentil salad