Mustardy beetroot & lentil salad

• puy lentils↗200g g

  (or use 2 x 250g packs pre-cooked lentils)

• wholegrain mustard↗1 tbsp tbsp

  (or gluten-free alternative)

• extra virgin olive oil↗1 ½ tbsp tbsp
• pack cooked beetroot↗300g g

  (not in vinegar), sliced

• large handful tarragon

  roughly chopped

Step-by-step instructions

1. 1

   If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing.

2. 2

   Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve.