Are you ready for something healthy yet? A delicious, quick and easy side dish. We served this with roast chicken, but we can see it happily going with lamb, sausages or a few other veggie dishes too.
Beetroot & lentil salad with mustard dressing – serves 5-6
- 200g puy lentils
- 1 tbsp grainy mustard
- 1½ tbsp extra virgin olive oil
- 300g cooked beetroot (not in vinegar), sliced
- a large handful of tarragon, roughly chopped
Put the lentils into a saucepan, cover with water and bring to the boil. Simmer for 20 minutes, then drain and leave to cool.
Whisk the mustard, olive oil and seasoning together in a small bowl.
Put the lentils into a bow, mix in the dressing, then stir in the beetroot, tarragon and more seasoning.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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