Serves 2


1 dstsp runny honey (we used Cold Pressed Heather*)

Zest and juice of 1 lemon

2 tsp grainy mustard

2 skinless salmon fillets

2 tsp sunflower or rapeseed oil

150g cooked beetroot (not in vinegar), diced not too small

1/2″ fresh ginger, finely chopped

8 spring onions, sliced not too small

125g ready to eat Puy lentils – or cook your own ahead of time

75g chopped walnuts

Small handful of basil leaves

2 big handfuls rocket leaves

*Our Cold Pressed Heather honey is thixotropic. This means that whilst it might be almost gel-like in the jar, it becomes runny when stirred.


Mix the honey, mustard, lemon juice and zest in a bowl.

Line a baking tray with foil and turn the grill on to hot.

Heat the oil in a wok and cook the beetroot, ginger and spring onions.

Brush the salmon with the dressing, put in baking tray and grill for about 3 minutes.

Turn the salmon over, brush the underside with dressing, and grill for a further 3 minutes or until cooked.

Add the cooked lentils and walnuts to the wok, and cook for a couple of minutes, adding a splash of water or white wine if necessary.

Toss the lentil mix, basil and rocket in the remaining dressing.

Put in a warmed bowl, and serve with the salmon on top.