Pour 1 tbsp balsamic vinegar (save the rest for later) and 1 tbsp olive oil into a mixing bowl. Squeeze in the juice from half the lemon. Add a pinch of salt. Whisk together.

Trim and peel the beetroot. Using a mandoline or sharp knife, thinly slice the beetroot into rounds. Add them to the balsamic dressing. Toss till well coated. Set aside to marinate for 20-25 mins.

In a separate large bowl, whisk the juice from the remaining lemon half with the remaining balsamic vinegar, the honey, 1 tbsp olive oil and a pinch of salt and pepper. Set aside.

Using a small, sharp knife, slice the peel off the blood oranges and grapefruit. Carefully slice the fruit segments out of the membranes. Finely chop the chilli, scraping out the pith for less heat. Drain and rinse the green lentils.

Add the lentils, chilli and half the citrus fruit to the honey and balsamic dressing. Add the lamb’s lettuce. Toss together to lightly coat.

Divide the lentil salad between 2 plates. Top with the marinated beetroot and the remaining citrus fruit. Tear over the mozzarella. Sprinkle over the chopped hazelnuts. Serve.