Kloros Detox Clinic

Serves 4

120g puy lentils
150g shelled peas
small bunch of parsley
1tbsp olive oil and some extra
16 slices goat’s cheese ( or amount required )

•    Rinse lentils in a sieve under running water then tip into a pan of boiling, slightly salted water.

•    Leave to simmer for 15-20 mins until they are tender. Drain, then put into a bowl and stir a little olive oil through them.

•    Boil the peas in slightly salted water until bright and tender. Drain under cold running water and mix with lentils.

•    Pull parsley leaves form their stalks but keep them whole and fold gently into the lentils with the olive oil and a little rock salt and pepper.

•    Divide the goat’s cheese and salad between 4 plates.

Enjoy