Lentil, apple & spinach salad - serves 1

In a bowl combine 120g cooked green lentils, 10g toasted & chopped hazelnuts, 1 chopped celery stick, ½ diced shallot & a handful of spinach. Slice ½ an apple into wedges & remove the core. Toss with 3ml lemon juice. Add to the salad. For the dressing, whisk together 1 tsp olive oil, ¼ tsp wholegrain mustard, ½ tsp red wine vinegar & season. Pour over the salad & toss to combine.