Rachel Khoo burst on to our TV screens in with The Little Paris Kitchen and quickly gained a loyal following. She is the author of the book of the same name, as well as her latest, My Little French Kitchen.
1Wash the lentils under cold running water, then put them into a large pan with the bay leaf, thyme and a generous pinch of salt. Cover the lentils with at least double their volume of boiling water and cook for 15-20 minutes, or until tender.
2Meanwhile, make the vinaigrette by whizzing the dill (including the stalks) in a blender with all the other ingredients.
3Use a mandolin or a sharp knife to thinly slice the beetroot. Drain the lentils and discard the bay leaf and thyme.
4To assemble, arrange the salad leaves and beetroot slices on a platter, scatter over the lentils and crumble over the goats’ cheese. Drizzle with the vinaigrette and a little extra-virgin olive oil; finish with a sprinkling of salt and pepper and the cress.
If time's tight you could always use a pouch of ready-cooked lentils instead.