• 1 clove
• 1 onion, peeled
• 2 bay leaves
• 800 ml (28 fl oz) vegetable stock
• 250 g (9 oz) puy lentils or tiny blue-green lentils, rinsed
• 100 g (3½ oz) dried cranberries
• 1 large handful rocket (arugula) leaves

For the Dressing

• 2 tablespoons balsamic vinegar
• 100 ml (3½ fl oz) extra virgin olive oil
• 1 garlic clove, crushed
• sea salt flakes
• freshly ground black pepper
• 1 teaspoon dijon mustard

Stick the clove in the onion and put in a pan with the bay leaves, stock and lentils. Bring to the boil, reduce the heat and gently simmer for 30 minutes, or until the lentils are tender. Skim off any scum that rises to the top. Top up with water if needed to ensure the lentils are covered. Drain, discard the bay leaves and onion and spread out on a plate to cool.

Meanwhile, cover the cranberries in boiling water and set aside to plump up for 10 minutes. Whisk together the dressing ingredients.

Drain the cranberries and pat dry with paper towels. In a serving bowl, combine the cranberries, lentils and rocket and toss with enough of the dressing to coat well. Taste for seasoning: lentils often need quite a lot of salt. Serve immediately.