Buffalo Mozzarella and Beluga Lentils with Basil Dressing and Cherry Tomatoes

Combine all the dressing ingredients in a small jug or bowl and use a hand blender to blitz until smooth. Set aside until ready to use.
Placing in the fridge for 15 minutes before serving  will result in a thicker dressing. 

Place the lentils and stock in a medium saucepan. Bring to a boil. Reduce heat to a low simmer and cook for 15 minutes, with a lid slightly ajar, until all the liquid has been absorbed. Stir through the lemon zest. Leave to cool to room temperature before stirring through the red onion, half the dressing and half the tomatoes.

To assemble: Spoon the lentils onto a large plate. Scatter with the remaining cherry tomatoes. Tear the mozzarella into roughly 6 pieces and place on top.

Drizzle additional dressing over the mozzarella and tomatoes as desired. Season with a little cracked black pepper and scatter with fresh basil leaves. Serve immediately.