A quick and easy lunch or supper! If you aren’t sure about lentils, this is a great way to add them to this beautiful green salad without too much fuss – an excellent complex carbohydrate, lentils will keep you full for longer.

Serves 4

250 - 300g
150g
250g
2 handfuls
100g
Handful

Marinade:

2 Tbs
1
2 Tsp
2 Tbs
 

Dressing:

2 Tbs
1/2
1 Tsp

Fresh tuna (loin if possible) or salmon fillets
Bag Mixed Salad leaves (rocket works well)
French beans, washed and trimmed
Frozen soya beans
Ready-to-eat Puy lentils
Black olives

Olive Oil
Lemon, juiced and zested
Crushed red peppercorns
Chopped parsley or coriander
Seasoning

Extra virgin olive oil
Lemon, juiced
Dijon mustard
Seasoning

Skin then cut the fish into chunks (approx. 3cm square) and marinate for 15 minutes to an hour.

Cook the French and soya beans until just al dente, drain, plunge into cold water and drain.

Heat a non-stick frying pan (no need to use any oil), sear the fish quickly on each side, the
thin slices will only take about 20 seconds to cook.

Mix the dressing in a large bowl, and mix the salad leaves, beans, soya beans.

Put a good helping of the salad onto 4 large dinner plates, place 3 or 4 pieces of fish on top
of each. Scatter the olives and garnish chopped herbs