Winter salad

Serves 4-6
Give the Puy lentils a good rinse and then cook in plenty of boiling water with the bay leaf and splash of olive oil until tender. Then drain well and leave them to continue draining and stay warm while you finish off the dish.

While the lentils are cooking, cook the raw chorizo sausages by frying in pan with a little oil to get them going or by grilling them, same as you would regular sausages. Or slice the cooked/cured chorizo sausages and fry them in a little oiled oil until crispy on both sides. These are my preference as they go very crispy and are full of flavour. Drain on kitchen paper and then put the lentils in a large bowl and mix with the chorizo slices. Add the spinach and toss. The residual heat will wilt the spinach ever so slightly. Chop the parsley and mix along with the artichokes, which you can slice in half. Mix the wholegrain mustard with the honey and garlic and then whisk in the remaining live oil. Add the vinegar, whisk and season with some salt and black pepper. Pour the dressing over the salad; mix well and season to taste. Pile onto plates with some more leaves if you fancy it and crumble some goats cheese on top.