Honey Mustard Grilled Salmon with Green Lentils

Precook the lentils (these can be made in advance so there is no need to pre-soak). 

Rinse & drain the lentils. Put them in a saucepan and cover with 3x their volume of water, ½ an onion cut in half (add veggie stock and some white wine for extra flavour) and a bayleaf. 

Bring to the boil & simmer for 20 - 25 mins, until the lentils are firm to the bite. Drain.  Remove onion and bayleaf. If preparing ahead store in fridge until needed.

Turn the grill to high and line a baking tray with foil. Mix the lemon zest and juice, mustard and honey together to make a dressing. 

Put the salmon on the tray, brush with a little of the dressing, then grill for 5 - 7 mins until it flakes easily when tested with a knife (there is no need to turn the salmon over).

Meanwhile, heat the oil in a wok and cook the spring onions and beetroot for a minute or two. Tip in the lentils with 4 tbsp water, cover the pan and cook for 2 mins to heat through. Tip into a bowl and toss with the remaining dressing, the basil and rocket. Serve with the salmon.