Mix 150g of canned, drained lentils with 125g cooked, diced beetroot and a teaspoon extra virgin olive oil. Stir in two teaspoons of your favourite chopped nuts or seeds (almonds, walnuts, cashews, peanuts, pumpkin seeds for example) and stir. Drizzle over some balsamic vinegar and serve with two oatcakes.
(Double check the label for Gluten Free oatcakes)