Puy Lentil, Pickled Carrot and Chorizo Salad with a Wholegrain Mustard Dressing Recipe

Rinse the lentils well under cold water, place them in a pan and cover with cold water about an inch above the lentils, bring to the boil and simmer for 20 minutes.
While the lentils are cooking, heat a small frying pan on a medium -low heat and dry fry the chorizo a minute on each side, set aside on kitchen roll to drain off any excess oil.
Add all the dressing ingredients into a jar and shake well.
Once lentils have cooked, drain and rinse again.
To assemble the salad add a handful of rocket leaves to a bowl, add your lentils, sundried tomato, carrots and chorizo. Shake the dressing jar again and spoon over the salad.