Beetroot, lentil, grape & chicory salad

Rinse the lentils, put into a large saucepan and cover generously with water. Bring to the boil, turn the heat right down and cook, according to pack instructions, until tender, but keep an eye on them – older lentils require more time and can quickly go from perfectly cooked to overcooked.

Drain in a sieve and rinse. Put into a bowl while still warm, then season and add the olive oil and white condiment. Set aside for the lentils to absorb the flavours.

Make the dressing. It will taste better if it sits for a while. Put the garlic, mustard, white condiment and some seasoning into a cup and whisk in the honey and olive oil. Taste to check the seasoning and the balance of vinegar and oil. You may want to adjust the mustard or the honey, but do it carefully. Keep tasting.

Cut the beetroot into slim wedges. It stains other foods so take care when putting the salad together. Toss the chicory with some dressing, season and add to a broad flat serving bowl. Add the lentils, spoon over the leaves, then add some dressing. Put the beets and grapes on top and spoon over the remaining dressing (if there’s too much don’t use it all – it should dress the components, not drown them).