In the meantime start with the dressing, with 2 tsp grated ginger, 2 grated cloves of garlic, 2 tbsp Dyon mustard, 1 tbsp lemonjuice, 30 cl sherry vinegar, 70 cl sesame oil, 1 tbsp soy sauce, 1 tbsp sugar (make sure everything is at room temperature!).
After soaking the lentils cut 1 big or 2 small onions finely, do the same with 2 cloves of garlic. Soften them in some oil then add the lentils and 2 bay leaves. Cover (just) with water and cook for about 25 mins. Peel the beetroots and cut into wedges.
Cut a buffalo mozzarella in pieces. Slice 8 mushrooms and fry them quickly on both sides. They should still have a bite.
Serve as shown, with the dressing added and some rocket and coriander leaves.
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