Colourful lentil salad

Cover the lentils and bay leaves with water and bring to the boil, cook until soft over a low heat for 20-30 minutes. Tip the lentils into a sieve and drain. Remove the bay leaves.

Mix together the vinegar, stock and oil, season with mustard, salt and pepper. Mix the dressing and the lentils together.

Cut the radishes into rounds. Quarter the apple, core and cut into slices. Cut the Bio Emmentaler AOP in thin slices. Add all the ingredients to the lentils and mix.