LENTIL, BEETROOT AND GOAT’S CHEESE SALAD

Dinner last night was a delicious and ridiculously easy to cobble together lentil, beetroot and goats cheese salad, courtesy of an evening meeting that finished far later than I usually like to eat.The rough recipe is simply one tin of lentils heated with a stock pot, a large glass of some Riesling I had leftover from a coq au Riesling I made last week, and a sprinkling of dried thyme. Split this between two plates once all the wine has boiled off, and adorn each plate with finely sliced beetroot, crumbled soft goats cheese and broken up walnuts. Drizzle over a Dijon mustard and cider vinegar vinaigrette. It struck me that it could have done with some greenery on top, but quite frankly I was too tired by that point