Heat large, wide-based, pan and add a drizzle of olive oil on a medium-high heat
peel and chop the shallot then add to the pan with a pinch of salt and cook for 2-3 minutes
cut the red pepper into rings and yellow pepper into strips and deseed both of them
drain and rinse the beans and lentils
Add peppers to the pan and cook for 2 minutes
add garlic paste to the pan and cook until it becomes fragrant (normally less than 1 minute)
Add the beans and lentil to the pan and stir
combine juice of half the lemon with the balsamic vinegar and 1tbsp of olive oil. season with salt and pepper and stir
chop the parsley
serve the bean and pepper salad over a bed of rocket (or soft salad greens). Crumble up the goats cheese and sprinkle over the salad with the parsley.