Lentils are an edible pulse and are part of the legume family. They can be bought in various different colours and sizes. We tend to use a green lentil rather than the yellow or red, it’s generally more robust.

I love using lentils as part of a salad and I’d suggest pairing them with some hot smoked salmon, broccoli and another grain called quinoa. Rinse 100g of quinoa in cold water, then cook in simmering salted water for about 10 mins, drain and allow to cool. Cook 140g of green lentils in the same way as the quinoa, drain and allow to cool. Blanch 140g broccoli florets and 150g mange tout in boiling salted water until tender. Refresh in cold water and drain. Buy 300g of hot smoked salmon fillet from your local fishmonger and flake the fish into a large bowl. Add the cooked lentils, quinoa, broccoli and mange tout. Add a small amount of roughly chopped mint and flat leaf parsley. Thinly shred 6 spring onions and add to the large bowl. In a new bowl mix together the juice and zest of 2 lemons with 150ml olive oil, and season with salt and pepper. Add the dressing to the salmon and lentil bowl, and mix well to combine. Serve in a large bowl with some crusty bread.