STAY SHARP

SALMON WITH BLACK LENTILS AND ROASTED CAULIFLOWER

A simple combination of a pulse, such as black lentils, combined with a roasted vegetable and a protein can be nutritionally satisfying as well as luxurious.

Serves 4

Preparation and cooking time: 50 mins Per serving: 458kcal, 24.9g fat – 5.4g saturates – 25.4g carbs, 4.3g sugars, 34.4g protein, 12.6g fibre, 0.6g salt

■ Black lentils 250g, rinsed
■ Cauliflower florets 450g
■ Olive oil 3tbsp
■ Salmon fillets 4 125g each, pin-boned
■ Lemon 1, juiced
■ Dijon mustard 2tsp
■ Salt
■ Freshly ground black pepper
■ Spring onions 2, sliced
■ Flat-leaf parsley handful

1 Preheat the oven to 200C/gas 6.

2 Place the lentils in a saucepan and cover with at least 5cm water. Bring to the boil and cook steadily for 5 mins, skimming away any scum. Reduce to a simmer until tender to the bite, about 20-25 mins.

In the meantime,