Warm lentils, peas and goat’s cheese

One of the most successful partnerships I have come across is that of lentils and fresh green peas. I have made a salad of them many times, but much prefer serving them warm. The earthiness of the lentils is flattered by the fresh green peas. I use a good sharp British goat's cheese with this, or sometimes bacon or grilled salmon.

Serves 2

75g small green lentils, such as de Puy
190g shelled peas
A small bunch of parsley
Olive oil- 1 tablespoon and a little extra
1 tablespoon lemon juice
200g goat's cheese

Achieving the perfect results

Rinse the lentils in a sieve under running water, then tip them into a pan of boiling, lightly salted water. Leave them at an enthusiastic simmer for about 15-20 minutes until they are tender, then drain, tip into a bowl and stir a little olive oil through them.
Boil the peas in lightly salted water until tender, drain under cold running water and mix with the lentils. Pull the parsley leaves from their stalks, but keep them whole, and fold them gently into the lentils with the olive oil and lemon juice.
Cut the cheese into thick slices, divide between two plates and spoon the lentils and peas over them.