Ingredients

• 2 whole leeks
• 2 fillets of salmon boneless and skinless
• Lemon zest
• 4 sprigs of thyme
• Olive oil
• Salt and pepper
• 140g puy lentils
• 2 heads of baby gem lettuce or a leaves of your choice

Method

1. Take the salmon fillets and with a sharp flexible knife remove the skin.
2. Marinade the salmon in thyme, lemon zest, olive oil and seasoning.
3. Heat up the barbecue ready for the leeks.
4. Boil the lentils until soft.
5. Once hot enough pop leeks on the barbecue and pop a heavy roasting pan over the top
6. Whilst the leeks and lentils are cooking prepare the mustard vinaigrette; add 1 tbsp of Dijon mustard, salt and pepper, 1 tbsp honey, ¼ cup of cider vinegar into a bowl. Then whisk till smooth, slowly add in ½ a cup of vegetable oil. Finally add some chopped parsley and dill to finish off.
7. Oven bake the salmon for 10-12 mins or till cooked all the way through at 170c.
8. Once the outside of the leeks are burnt with the inside being soft but still in shape and bubbling take the off the barbecue and allow to cool slightly before removing the outer layers of the leeks. When removed cut into bite sized chunks and add to the warm strained lentils.
9. Pour the vinaigrette over the lentils and leeks and lay on a bed of tender leaves, we have used little gem lettuce they add some crunch to the dish.
10. Top the salad with salmon and fresh herbs, and you are ready to eat!