Warm mushroom, lentil & goat's cheese salad

• 3 tbsp olive oil↗
• chestnut mushroom↗250g g

  sliced

• 2 tbsp red wine vinegar↗
• 2 tsp Dijon mustard↗
• red peppers↗2

  finely chopped

• half a red onion

  finely chopped

• can lentil↗400g g

  drained and rinsed

• 2-3 Little Gem lettuces

  leaves separated

• goat's cheese↗100g g

  crumbled

Step-by-step instructions

1. 1

   Heat 2 tbsp of the oil in a non-stick frying pan, then quickly fry the mushrooms until just starting to soften. Remove from the heat, then stir in the remaining oil with the vinegar and mustard. Stir well until mixed, then add the peppers, onion and lentils and mix well again.

2. 2

   Arrange the leaves over 4 plates. Spoon the lentil salad over the top, add the goat’s cheese and serve.