Wednesday: Lentil, red pepper and goat’s cheese salad

Soak the Puy lentils in cold water for 20 minutes, if you can. It will speed up the cooking time.

Cut the peppers in half and remove the seeds. Rub them lightly with some olive oil and grill until charred and black. Put them in a bowl and cover with cling film. When they are cool enough to handle, peel them and discard the skin.

Slice and put back in the bowl and add a few glugs of olive oil, salt, pepper and a tiny drop of balsamic. Leave them to marinate at room temperature.

Sauté the red onion, celery and garlic in some olive oil until soft but not coloured. Season well. Add the drained lentils and mix well. Add the thyme, bay leaf and water or stock. Season again and simmer for about 20-25 minutes until tender. Drain them and allow them to cool down before mixing with lemon juice and the red peppers.

Make the salad dressing by mixing all the ingredients together and pouring over the warm lentils. Add the parsley and serve with goat’s cheese crumbled on top and some baby spinach.