For some reason soft blue cheese goes really well with earthy lentils and sweet tomatoes. When you have a mouthful it really gives you a burst of flavours. I roasted the tomatoes to make them even juicier and sweet and it worked a treat. The creaminess of the cheese makes this salad taste really comforting.

Ingredients (serves 2)

• 100g lentils
• 12 cherry tomatoes, halved
• sprig of thyme
• 2 tsp balsamic vinegar
• 1 garlic clove, minced
• 1 tbsp walnut oil
• 2 forkful of pickled onions (or a shallot finely sliced)
• 2 tbsp chives, chopped
• 2 tbsp parsley, chopped
• 100g soft blue cheese, I used gorgonzola
• small bag of rocket leaves
• seasoning

Directions

1. Pre heat oven to 200 degrees fan.
2. Give the lentils a rinse and place in a pan. Add some cold water which depth is 2 times the amount of lentils. Bring to the boil then simmer with a lid for 20 minutes.
3. Add the tomato halves to an oven baking dish, season with salt and pepper. Add the thyme leaves and balsamic vinegar and roast for 20 minutes.
4. Once the lentils are cooked rinse under cold water and add them to a bowl. Add the garlic, walnut oil, chives, parsley and onions, mix to combine.
5. To serve, Add a handful of rocket leaves between 2 plates. Add the lentils, then the tomatoes and finish off by tearing cheese chunks over the top. Enjoy.