1. Rinse the lentils and put them in a medium-sized saucepan.Add the bay leaf cover with plenty of cold water, bring to a boil then reduce the heat and simmer for 20-30 minutes.

2. Drain the lentils and transfer to a bowl, add the spring onion, red pepper, parsley, cherry, and tomatoes mix well.

3. Whisk together the oil, vinegar, honey, and garlic and stir into the lentils. Serve on a bed or rocket, with the goat's cheese sprinkled over, If time is short, replace the dried.

4. lentils with 75g drained weight, canned cooked lentils .

Ingredients

• 25g Dried  lentil
• 1 Piece Bay leaf
• 2 Pieces Spring onions finely
• 50g Red pepper diced
• 15g Chopped fresh parsley
• 100g Cherry tomatoes, sliced in half

  For Dressing

• 5ml Olive oil
• 5ml Balsamic vinegar
• 2.5g Runny honey
• 1 Piece Clove garlic, peeled and crushed or finely chopped
• 50g Rocket
• 30g Goat's cheese' sliced or crumbled