Puy Lentil Salad (serves 2, preparation time: 10 minutes, cooking time: 20 minutes)

This is my fall-back dish that I return to again and again. It is so simple and yet surprisingly delicious and really verstile. Ideal served with fish and / or with baby plum tomatoes , rocket and feta cheese.

200g puy lentils

1 small red onion, sliced finely

1 garlic clove, peeled

1 tbsp capers

2 tbsp olive oil

2 tsp white wine vinegar

1 tsp wholegrain mustard

8 green olives, sliced

a handful of fresh mint

a handful of fresh coriander (or parsley if you prefer)

In a pan, cover the lentils, onion and garlic with water (or 450ml of chicken or vegetable stock). Bring to the boil and simmer for 20 minutes until the lentils are cooked.

Menawhile, in a jar, add together the capers, olive oil, white wine vinegar and mustard. Shake up to mix thoroughly.

When the lentils are cooked, drain and mash up the garlic clove. Pour the dressing over the lentils and mix together. 

Finally, add the olives, mint and coriander.