This salad, quick and easy to prepare, is full of protein and fibre and so deliciously filling and good for you. It is naturally gluten-free and works beautifully as a substantial lunch or side dish. Unlike most legumes, lentils don’t need to be presoaked, but they still offer all the same protein and fiber benefits and an excellent gluten-free carb source.

150 g Brown or green lentils 1 Bay leaf Sea salt and pepper 400 g Vacuum-packed beetroot, cut into thick slices 60 ml Balsamic vinegar 2 tbsp Walnut oil 50 g Arugula Wasabi caviar

1. Rinse the lentils and put them in a saucepan with plenty of lightly salted water and bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for 15 minutes. Drain well, discard the bay leaf, then transfer to a large bowl.
2. Place sliced beets in a medium pan over medium-high heat. Sprinkle some salt over and add in balsamic. Bring to simmer and cook, stirring, for 5 minutes until thickened and syrupy.
3. Whisk together walnut oil, red wine vinegar, salt and pepper. Add to lentils. Toss to coat.
4. Add the glazed beetroot and arugula to the lentils and gently toss together. Season to taste. Transfer to a serving plate and add some wasabi caviar on top and serve immediately.