Lentil and beetroot salad

Instructions

1. Cook lentils in a large saucepan of boiling salted water for 20 minutes or until tender but still holding their shape. Drain.
2. Heat half the oil in a small frying pan over medium heat. Add capers and cook for 2-3 minutes or until they change colour. Stir in vinegar and honey until combined. Remove from heat and stir in remaining oil.
3. Pour dressing over lentils, season with salt and pepper and toss to combine. Add beetroot and gently toss to combine.
4. Add goat’s cheese and dill, keeping some for garnish, and gently toss to combine. Serve sprinkled with remaining cheese and dill.