for 4 person

Lentils

100 g	black lentil (beluga)
	water, boiling
¼ tsp	salt

Salad

1	organic lemon, use grated zest and 2 tbsp of juice
3 tbsp	hazelnut oil
½ tsp	salt
a little	pepper
1 bunch	chervil, finely chopped
1 bunch	radish incl. green parts, radishes quartered, 10 g of finely chopped greens
300 g	carrot, peeled into thin strips using a peeler

Salmon

½ tbsp	olive oil
250 g	rhubarb, cut into pieces approx. 6 cm long, cut in half
2 tbsp	yacon syrup
½ tbsp	olive oil
400 g	salmon fillet

How it's done

Lentils

Simmer the lentils in boiling water over a medium heat for approx. 20 mins., drain, season with salt, set aside.

Salad

Combine the lemon zest, lemon juice and oil in a bowl, season, mix in the chervil and radish greens. Add the radishes, carrots and reserved lentils, mix.

Salmon

Heat the oil in a non-stick frying pan. Add the rhubarb, stir fry for approx. 2 mins. Add the yacon syrup, simmer for approx. 2 mins., mix into the salad with the resulting liquid. Heat the oil in the same pan. Fry the salmon for approx. 3 mins. on each side, serve on top of the salad.

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