Pancetta Wrapped Salmon

I am always wary of recipes with pulses and beans.
All that overnight soaking and then boiling for an hour, really puts me off.
So I was happy to find a packet of Merchant Gourmet Puy Lentils in my local supermarket -
ready to eat, hot or cold. 
These lentils hold their shape well when cooked, and have a lovely peppery taste.
Here they are with pancetta wrapped salmon.

Serves 4

225g puy lentils ( ready to eat)
4 x salmon fillets
4 slices pancetta
1 red onion
2 tbsp balsamic vinegar
250g baby plum tomatoes
large handful baby spinach

Heat the oven to 200C / 180C Fan
Wrap the salmon fillets in the pancetta and roast in the oven for 12 - 15 mins, until cooked through.
Meanwhile, heat 1 tbsp oil in a pan and cook the onion for 5 - 6 minutes, until soft.
Add the balsamic vinegar, halved tomatoes and lentils, and stir well.
Add the spinach and allow to wilt. Season with salt and pepper.
Spoon onto hot plates and serve topped with the salmon.

Drizzle

Lime jaffa cakes - that's what this cake reminded us of.

It was wondefully moist and full of flavour.

and it smelt so delicious that, as you can see from the photo,

we couldn't wait for it to cool before we cut into it!

The recipe is for Lime & Ginger Drizzle Cake

and I decorated mine with extra ginger and some dark chocolate.

You can see that it did sink in the middle a little, but that doesn't affect the taste, right?

It came out very moist and crumbly, so it's more of a plate and fork cake,

rather than something you can hold in your hand.

xxx