Rachel Khoo’s Puy lentil salad with goat’s cheese, beetroot and dill vinaigrette: a satisfying alter

Ingredients

• 1 medium size beetroot
• 200g Puy lentils
• 1 bay leaf
• 1 sprig of thyme
• Salt and black pepper
• 200g fresh soft goat’s cheese
• Extra virgin olive oil
• ½ bunch of dill
• 2 tablespoons sunflower oil (or any neutral flavoured oil – I used grapeseed oil)
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• A pinch of sugar