500g raw beetroot, peeled and cut into wedges
12 shallots, halved if large
3 tbsp clear honey
6 tbsp mild olive oil
1 lemon, zest and juice
350g Puy lentils
1 big garlic clove, roughly chopped
2 tbsp capers
1 tbsp Dijon mustard
100g bag mixed green leaves
For the chicken
6 large boneless skinless chicken breasts
150g tub Chavroux soft goat's cheese
20g pack flat-leaf parsley, chopped
18 rashers thin-cut smoked streaky bacon