Mustardy beetroot & lentil salad

A rustic, healthy accompaniment to serve alongside main courses like sausages, roast chicken or lamb Ingredients 200g puy lentils (or use 2 x 250g packs pre-cooked lentils) 1 tbsp wholegrain mustard (or gluten-free alternative) 1½ tbsp extra virgin olive oil 300g pack cooked beetroot (not in vinegar), sliced large handful tarragon, roughly chopped Method If not using pre-cooked lentils, cook the lentils following pack instructions, drain and leave to cool. Meanwhile, combine the mustard, oil and some seasoning to make a dressing. Tip the lentils into a bowl, pour over the dressing and mix well. Stir through the beetroot, tarragon and some seasoning, then serve. Source: Good Food