puy lentil, goat cheese & roasted tomato salad

puy lentils, cooked, drained and cooled
juice of 1 lemon
1t raw sugar
several slugs of olive oil
handful of cherry tomatoes
Maldon
goat cheese
small red onion, finely chopped
handful coarsely chopped flat-leaf parsley
1/2 cucumber, cut into small cubes

Put the puy lentils, lemon, sugar, oil, red onion and cucumber into a serving dish and mix well. Set aside and prepare the tomatoes. Cut the cherry tomatoes in half and place cut-side up on a baking tray. Scatter with a little raw sugar and sea salt, drizzle with oil and put in the oven at 180C for 20-30 minutes or until slightly shriveled. Remove, allow to cool and add to salad. Add parsley and crumbled or sliced goat cheese. Stir and drizzle with good quality balsamic. You can also use everyday balsamic - just reduce it down until syrupy.