Roasted Shallot, Beetroot, and Spinach Salad

• 12 shallots peeled (cut in half)
• 2 tbsp rapeseed oil
• sea salt & freshly ground black pepper
• 8.8 oz cooked baby beetroot
• 1 tbsp runny honey
• 14.1 oz tin puy lentils rinsed and drained (or 7.9 oz ready cooked)
• 5.3 oz baby spinach leaves washed and well drained
• 7 oz soft goat cheese
• 1 tsp flat leaf parsley chopped

For the dressing:

• 1 clove garlic peeled and finely chopped
• 1 tbsp chopped chives (optional)
• 5 tbsp rapeseed oil
• 2 tsp dijon mustard
• 2 tsp cider vinegar
• sea salt and freshly ground black pepper