This is the most delicious salad and is super versatile in that it goes with so many different proteins.  This recipe is with chicken but it is also delicious with smoked salmon and tzatziki, salmon fillet, beef or if you prefer, goats cheese or dolcelatte... it is so easy to make which also makes it perfect if you are hosting.

40g cooked Puy lentils

60g Beetroot, cubed

60g Celery, sliced

40g Watercress

10ml Extra virgin olive oil

1 tsp Balsamic vinegar

100g cooked chicken breast

Roast the beetroot cubes in the air fryer with a light spray of oil and a good pinch of seasoning. Cook at 180°C for 10 minutes, then increase to 200°C for a further 2 minutes to lightly crisp the edges.

Meanwhile, place the celery in a pan with a small splash of water, cover with a lid and steam for a few minutes until just tender.

Combine the warm beetroot and celery with the lentils. Add the olive oil, balsamic vinegar and seasoning while everything is still warm so the flavours blend well.

Arrange the watercress on the plate, spoon the warm lentil, beetroot and celery mixture over the top, and finish with the chicken.

I sometimes sprinkle on seeds for extra crunch.