LENTIL SALAD WITH SMOKED TROUT AND PURSLANE
Prep time 10 mins Cooking time 30 mins Serves 4 250g brown lentils 1¼ litres vegetable stock 2 large carrots, peeled and diced 4 spring onions, sliced 2 celery stalks, peeled and diced 3 tbsp extra-virgin olive oil ½ lemon, juiced 2 large smoked trout fillets, pin-boned 50g purslane, washed Combine the lentils with the stock in a large saucepan. Bring to the boil and then reduce to a simmer for about 30 minutes until tender; add carrot to the saucepan after 10 minutes. Drain the lentils and carrots when ready. Rinse briefly under cold running water before tipping into a mixing bowl. Add spring onions, celery, extravirgin olive oil, and lemon juice, stirring well to combine. Season to taste with salt and pepper. Place the fish fillets in a large steaming basket, covering them with a lid. Place the basket over a halffilled saucepan of simmering water, leaving them to cook until just opaque, about 4-5 minutes. Remove the basket from the heat and carefully lift the trout fillets on to kitchen papers to drain. Spoon the lentil salad on to a serving platter. Top with the trout fillets and garnish with purslane leaves before serving.