| Ingredients for Goats Cheese Spinach and Lentil Salad Serves 4 200g deep red peppers 225g green lentils 3 tbsp. extra virgin olive oil 1 red onion, sliced 1 tbsp. balsamic vinegar 1 tbsp. fresh lemon juice 1 tsp. Dijon or English mustard 225g baby spinach 100g medium soft goat's cheese, roughly chopped. Directions Preheat the grill to high. Put the peppers on a baking sheet and place under the grill. Cook until skins are blackened, turning occasionally. Once cooked, remove from tray and place into a plastic food bag and seal. When cool, peel off skins and discard. Remove seeds and cut into bite-sized pieces. Cook lentils for 15-20 mintues, until just tender. Drain, return to the pan and cover to keep warm. Meanwhile, heat 1 tbsp. of oil in a frying pan and fry the onion for four to five minutes until softened. Remove from the heat and stir in the peppers. Whisk together the remaining oil, venegar, lemon juice and mustard and season well. Stir the onion and peppers into the lentils and pour over dressing. Arrange the spinach on the plates, spoon over the lentils and top each serving with a goat's cheese. Serve immediately. | 
