Warm lentil salad with salmon and spinach

Ingredients

For 1 serving

• Cooked lentils150 g
• Salmon fillet110 g
• Spinach60 g
• Cherry tomatoes80 g
• Whole wheat bread1 slice
• Red onion20 g
• Mustard1 teaspoon
• Extra virgin olive oil6 g
• Red wine vinegar1 teaspoon
• Saltto taste

Contains: gluten, fish, mustard, sulphites,

Method

1. Preheat a conventional oven to 200 °C and line a small baking tray with baking paper.
2. Pat the salmon dry, place it skin side down on the tray, add a pinch of salt and bake for 12 minutes, until it flakes easily with a fork.
3. Meanwhile finely chop the red onion. Rinse and drain the lentils and warm them in a small pan with the onion and a spoonful of water over medium heat for 3 minutes, until hot and the onion has just softened.
4. Toast the slice of wholemeal bread in a pan or on a griddle over medium heat for 2 minutes per side, until crisp. Wash the spinach and cherry tomatoes and halve the tomatoes.
5. Whisk the oil, mustard, red wine vinegar and a pinch of salt with a fork and dress the warm lentils, spinach and tomatoes.
6. Top with the salmon in pieces, skin removed, and serve with the toasted bread.