2) Toast the bread in the hot oven for 1 to 2 minutes until slightly crispy but without colour. While still hot, gently rub each slice on one side with the cut face of a garlic clove then set aside.
3) Layer each slice of toast with 2 to 3 slices of goat cheese, a twisted piece of prosciutto and drizzle with extra-virgin olive oil. Put the tray of bruschetta back into the oven and heat until the cheese is melted, the prosciutto is crispy and the bread is golden brown, about 2 minutes.
For the lentils:
1) Place the lentils in a large saucepan and cover with 2 times the amount of water. Add the thyme sprigs and season with salt. Bring to a simmer and cook for 12 to 15 minutes until the lentils are soft and tender. They should not be falling apart. Salt, to taste, then drain any remaining liquid. Set aside.
2) Combine the vinegar and honey while you drizzle in 65ml of the olive oil, whisking to combine. Season with salt and freshly ground black pepper.
3) In a large frying pan heat the remaining olive oil over a medium heat and add the garlic and red onion. Cook until tender and slightly translucent then add the honey and vinegar mix to the onions.
4) Put about half of the lentils in a large mixing bowl, add the spinach leaves and the caramelised onions. Toss to coat and season with salt and pepper, to taste.
5) To serve, lay the prosciutto and goat cheese bruschetta on a plate and serve with the warm lentil and spinach salad over the top. Garnish with the remaining lentils.