Puy lentil and black olive salad with toasted pine nuts

Serves 2-4 You will need: 400g Puy lentils Half a red onion, finely chopped Half a red pepper, finely chopped 1 clove garlic, crushed or finely grated a large handful of black olives (10-15), pitted and chopped A generous tablespoon of parsley, chopped A handful of capers, rinsed and chopped 4 tablespoons extra-virgin olive oil 1½ tablespoons balsamic vinegar 1 teaspoon Dijon mustard Sea salt and freshly ground black pepper 25g pine nuts 1 Rinse the lentils and place in a pan of boiling water, cook for about 15-20 minutes until tender. Drain the lentils and immediately place in a bowl with the chopped red onion, diced red pepper, the garlic, the chopped black olives, the chopped parsley and the capers. 2 In a small bowl or jar mix the olive oil, the balsamic vinegar and the Dijon mustard, then taste for seasoning. Drizzle the dressing over the lentils and arrange on a plate. Toast the pine nuts on a dry pan over a medium to high heat, tossing regularly, for a couple of minutes until golden. Scatter the pine nuts over the top. Serve warm or at room temperature.