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.