Step: 1/7

Rinse the lentils under cold water and drain.

Step: 2/7

Peel and finely dice the shallot and carrot.

Step: 3/7

Pat the mozzarella dry, halve and thinly slice.

Step: 4/7

Mix together the vegetable stock, oil, 2 tbsp vinegar and the mustard. Season with salt and pepper.

Step: 5/7

Wash the chives and shake dry. Reserve a few stalks and finely chop the rest.

Step: 6/7

Mix the lentils, shallot, carrot and chives with the marinade. Season with salt, pepper and the remaining vinegar.

Step: 7/7

Toss the salad with the mozzarella and garnish with the remaining chives. Toast the bread until crisp and serve on the side.