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Drain the lentils and place in a food processor with the spinach and most of the chives. Tear in the bread and crack in the egg. Add a pinch of sea salt and black pepper and blitz until well combined.
Put a large non-stick frying pan on a medium heat with a spritz of olive oil. Working in batches, cook heaped tablespoons of the mixture for 3 minutes on each side, or until golden and crispy, then remove to a board.
Meanwhile, for the dressing, use a fork to crush half the raspberries in a bowl, mix in the mustard and ½ a tablespoon each of red wine vinegar and extra virgin olive oil, and season to perfection.
When all the fritters are done, very finely slice the goat’s cheese and lay it in the pan to crisp up for a couple of minutes, crumbling the walnuts on top.
Divide the salad leaves between your plates, finely chop and scatter over the remaining chives, then plate up the fritters, goat’s cheese and walnuts.
Add the remaining raspberries and drizzle over the ruby dressing, to serve.