[recipe adapted from Jamie Oliver's 30 minute meals iPhone app]

Ingredients: (serves 2) 
- a tin of lentils
-  4 rashers free range bacon
- 2 cloves garlic
- 1 tablespoon red wine vinegar
- 2 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 2 cloves garlic, sliced
- baguette or ciabatta, torn apart into bite-size chunks
- rocket, or other herby greens

Method:
Cut the bacon into small pieces and fry until crispy.  Meanwhile, drain and rinse the tin of lentils & wash the rocket.  When crisp, remove the bacon from the pan and set aside to drain & dry.  Toast the bite-sized pieces of baguette either in a) the bacon fat, b) a little olive oil, or c) under the grill until golden and crunchy.  Whisk together the balsamic and olive oil & some cracked salt and pepper in a small bowl, taste to see proportions are correct, and set aside.
Drizzle some olive oil in a saucepan and place on medium heat.  Add the garlic and cook until fragrant and translucent — just before golden.  Toss in the lentils and give them a stir, then add the red wine vinegar.  Season to taste with salt & pepper, place a lid on the pan and remove from heat.
Heat up another pan and pour in the balsamic vinaigrette — let it bubble and sizzle, then pull from heat.
To assemble the salad, get a large bowl and throw in your rocket or greens, bacon, croutons and lentil mixture.  Pour over the bubbling balsamic, toss with tongs and serve on warmed bowls, plates or a platter to share.

This salad serves as an excellent base for meats and fish — variations soon to come…