Serves 4
255g/9oz lentils
4 225g/8oz salmon fillets, skinned and pin-boned
salt and pepper
8 slices prosciutto
olive oil
juice of 1 lemon
2 good handfuls of mixed herbs (parsley, basil, mint) chopped
3 large handfuls of spinach, chopped
200ml/7oz natural yoghurt
Preheat the oven to 220C /425F. Put the lentils into a pan, cover with water, bring to the boil and simmer until tender. Seasons the salmon with pepper before wrapping them in the prosciutto. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for 10 minutes.
Drain away most of the water from the lentils and season with salt, pepper, lemon juice and 4 lugs of olive oil. Just before serving, stir the herbs and spinach into the lentils on a high heat, until wilted. Place on to plates with the salmon and finish with a drizzle of lightly seasoned yoghurt.
