Cook 250g Puy lentils in a large pot of boiling water till tender (20-30 minutes). Drain and place in a serving dish. I quite like the Black Beluga lentil ready-to-eat packets such as those sold under the Merchant Gourmet brand. While still warm add the following: 1 small red onion, finely sliced, 1 tbsp sherry vinegar, 1 tsp Maldon sea salt, 2 tbsp olive oil, and 1 garlic clove, crushed.

Once cool add a well-packed ½ cup of chopped herbs (choose any combo from parsley, chives, dill, and chervil), 80g crumbled Gorgonzola or Feta, and ¾ cup of any of the following combo (chopped sunblush tomatoes, sundried tomatoes, grilled red peppers), and a dash of balsamic vinegar.

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