Warm Lentil Salad

Preheat the oven to 180°C/ 160°C (fan)/ 355°F/ Gas 4

Rinse the lentils in a sieve under the cold tap and place them in a large pot that's big enough to fit all the ingredients in (with a lid) with 500ml (800ml) of cold water

Bring to the boil on a high heat, when boiling, add the lid and cook for 20-25 min 

Meanwhile, peel the onion(s) and cut them into 2cm wedges

Set 2 (4) of the wedges aside for step 3

Roughly seperate the leaves of the remaining wedges and place them on a non-stick baking tray (or use foil to avoid mess) 

Drizzle them with 1-2 tbsp of olive oil and season generously with salt - put them in the oven for 12-15 min or until cooked and starting to caramelise

Meanwhile, dice the reserved red onion finely

Add it to a small bowl and pour the balsamic vinegar over

Leave the onion to marinade in the vinegar until step 8

Boil a kettle for your stock in the next step

Top and tail the green beans and slice them in half widthways

Cut the cherry tomatoes in half

Chop the black olives roughly 

Dissolve the stock cube(s) in 100ml (120ml) of boiled water and whisk to combine

Drain and rinse the cannellini beans 

Once the lentils are nearly tender drain them for the next step

Return the drained lentils to their cooking pot and add the stock and green beans

Add a lid to the pan and cook for a further 5 min or until the beans are tender

Remove the lid, and add the cannellini beans, stirring to warm through for 3-4 min

Remove the lentil pot from the heat and gently add the tomatoes, roast red onion, balsamic soaked red onion (don't drain), dried oregano, olives and 2 tbsp (4 tbsp) of olive oil

Season generously to your taste with salt and pepper and mix well