Lentil, canned salmon and celery salad

Ingredients

For 1 serving

• Cooked lentils160 g
• Canned salmon100 g
• Celery60 g
• Red onion30 g
• Arugula30 g
• Mustard1 teaspoon
• Extra virgin olive oil10 g
• Red wine vinegar1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: fish, celery, mustard, sulphites,

Method

1. Rinse the cooked lentils under cold water and leave them to drain well.
2. Wash the celery, remove the strings and slice it thinly; peel the red onion and slice it very finely. Wash and dry the rocket.
3. In a bowl whisk the oil, mustard, red wine vinegar, salt and black pepper with a fork until creamy.
4. Drain the tinned salmon, remove the skin and larger bones and break it into pieces; combine the lentils, celery, onion and rocket, pour over the dressing, add the salmon and toss gently.