Name: Salmon with Lentils & Winter Greens
Total time: PT20minutes
Yield: 2
Ingredients: 20ml olive oil; 20g honey; 10g wholegrain mustard; 2 tbsp water; Black pepper; 300g sweetheart cabbage, finely sliced; Sea salt and black pepper; 100g cavolo nero, finely sliced; 250g red chicory, sliced; 100g red onion, finely sliced; 3 pouches Merchant Gourmet Puy Lentils; 500g salmon fillet; 10ml olive oil; Sea salt and black pepper; Sea salt and black pepper; Fresh dill, chopped

Salmon with Lentils & Winter Greens

Winter leaves and lentils are one of those combinations that prove simple ingredients can be just as satisfying as something more elaborate. Here, peppery chicory, roasted sweetheart cabbage and Merchant Gourmet French Puy Lentils are tossed in a sweet and tangy honey mustard dressing, then topped with flaky salmon and a cooling dill yogurt. Full of texture, colour and bold seasonal flavours, it’s the perfect dish for cosy lunches and easy midweek dinners.

Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
Spread the sliced sweetheart cabbage onto a baking tray. Season with sea salt and black pepper and roast for 20 minutes until tender and lightly charred around the edges.
Meanwhile, whisk together the olive oil, honey, wholegrain mustard, water and a generous grind of black pepper until smooth.
Place the cavolo nero, chicory and red onion in a large bowl. Pour over the dressing and massage gently into the leaves to soften them slightly.
Brush the salmon with the remaining olive oil and season generously. Place skin-side down in a hot frying pan and cook for 5–6 minutes until crisp.
Turn over and cook for a further 2–3 minutes until just cooked through. Leave to rest for a few minutes, then flake into large pieces.
Add the roasted cabbage and Merchant Gourmet French Puy Lentils to the dressed greens and toss gently to combine.
Divide between plates and top with the flaked salmon.
Serve with a dollop of yogurt, a scattering of fresh dill and an extra grind of black pepper.