for 4 person

Lentils

200 g	green lentils
	water, boiling

Dressing

1 tsp	Dijon mustard
4 tbsp	balsamic vinegar
3 tbsp	olive oil
1 tbsp	maple syrup
1	garlic clove, squeezed
½ tsp	salt

Grapes

1 tbsp	olive oil
250 g	red seedless grapes

Salad

250 g	boiled beets, cut into wedges
¼ tsp	salt
2	red chicory, leaves removed

How it's done

Lentils

Cook the lentils (uncovered) in boiling water for approx. 20 mins. until soft. Drain the lentils, allow to cool slightly.

Dressing

Place the mustard in a bowl along with all the other ingredients up to and including the salt, mix well.

Grapes

Heat the oil in a pan. Add the grapes, sauté for approx. 2 mins.

Salad

Serve the beetroot on a platter, season with salt, top with the chicory. Add the lentils and grapes to the dressing, mix, serve on top of the salad.

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