1 handful of fresh dill
1 tbsp dijon mustard (Mustard)
1 red onion
1 tbsp red wine vinegar (Sulphites)
4 x hot-smoked salmon fillets (skin on) (Fish)
200g sugar snap peas
500g puy lentils & wholegrain quinoa
80g almond yoghurt (Nuts)
60g petite leaf mix
Roughly dice the pear into large chunks. Heat a large frying pan with 1 tbsp oil on high heat. Cook the pear and sugar snaps for 2-3 mins, then add the lentils and quinoa. Cook for a further 4-5 mins, until piping hot.
Finely dice the onion. Roughly chop the dill. Trim and thinly slice the radishes.
Once the lentils and quinoa are hot, stir in the yoghurt, mustard, vinegar, dill and half the onion.
Toss the leaf mix through the lentils and quinoa mix. Remove the salmon skin and flake the fish into large chunks over the salad. Garnish with radishes, remaining onion and dill.