Broad bean, lentil and chorizo salad

1.Cook lentils and onion with bay leaf in a large saucepan of boiling water for 30 minutes, until tender. Drain and discard onion and bay leaf. Keep warm.

2.Meanwhile, cook broad beans in a saucepan of boiling, salted water for 2 minutes. Drain. Cool in ice-cold water. Drain again. Remove and discard skins.

3.Heat a large non-stick frying pan on high. Cook chorizo for 5 minutes, until crisp. Drain on paper towel.

4.Combine vinegar, oil, mustard and eschalot in a bowl. Season. Combine lentils, broad beans, chorizo and parsley in a bowl. Toss with dressing and serve.