Beetroot Salad

This is hardly a recipe. More a selection of salad ingredients mixed together. Make a dressing using a ratio of one part vinegar to three parts olive oil, season well. Cook the farro and puy lentils according to the instructions on the pack. Drain and mix together with a little dressing and allow to cool. Place the salad on each plate, then scatter the pulses and celery over the lettuce. Divide the beetroot in segments and place on top, then crumble the goats cheese and sprinkle the salad with chives. Garnish with olives. Serve with the dressing.