Heat the oven to  180°c (fan assisted)/390°f/gas 6.

Combine the lentils, garlic, wholegrain mustard, a good glug of olive oil and a nice pinch of salt on a baking tray. Use your hands to give everything a mix, then roast for 20-25 minutes, or until the lentils are shrunken and crispy.

For the dressing, grate the tomato into a bowl, discarding the skin that failed to grate. Add the extra virgin olive oil, sherry vinegar, wholegrain mustard and a good pinch of salt and black pepper and mix well to combine. Taste and adjust the seasoning, if needed.

Preheat a griddle pan over a medium-high heat and brush with oil. Grill the apricot halves cut-side down for 2-3 minutes, until blackened with char lines (you can do this in a regular pan too - you just won’t get the char lines). Remove from the pan and set aside.

Combine salad leaves and basil leaves in a large serving bowl. Arrange the tomatoes, griddled apricots and crispy puy lentils on top, then finish with a few spoonfuls of soft cheese, a handful of toasted almonds, a good crack of black pepper and a sprinkling of flaky salt. Spoon over the dressing just before serving.