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.
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.