Evoke the long days of summer with this zingy lunchtime salad. You can either cook your lentils from scratch or cheat like me and use pre-cooked puy lentils, it’s all about saving time in a busy world, join the slow movement.

Ingredients: Serves 4

250g cooked puy lentils

4 large tomatoes, chopped roughly

Large bunch fresh basil, ripped up

2 1/2 tbsp good quality sherry vinegar

150g goats cheese, I used Chavroux, as it’s extra creamy and not too strong to overpower the other flavours

1 red onion,finely chopped

3 tbsp olive oil, nothing to strong

Method

Place your tomatoes, half the basil and onions in a bowl and squeeze them with your hands to release their juices.

Add the vinegar and oil and stir

Add the lentils and mix well, season with salt and pepper and taste for balance.

Transfer to a plate and add the remaining ripped basil and scatter over the goats cheese.