Lentil & goats’ cheese salad

1 teaspoon olive oil

1 teaspoon cumin seeds

1 garlic clove, crushed

1 teaspoon peeled and grated fresh root ginger

50 g (2 oz) Puy lentils

375 ml (13 fl oz) hot chicken or vegetable stock

1 tablespoon chopped mint

1 tablespoon chopped coriander

squeeze of lime juice

75 g (3 oz) baby spinach leaves

50 g (2 oz) goats’ cheese, crumbled

pepper