Hot lentils, cold trout

• green lentil↗225g g
• dried red chilli↗1small
• bay leaf↗1

  torn

• carrot↗1medium

  cut into tiny dice

• smoked streaky bacon↗100g g

  lardons

• garlic clove↗1

  crushed

• red onion↗1medium

  finely chopped

• smoked trout↗4

  fillets (50-85g/2-3oz each), skin and bones removed

• roughly chopped flatleaf parsley3-4 tbsp tbsp
• good olive oil↗6 tbsp tbsp
• balsamic vinegar↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Put the lentils in a deep saucepan and cover with cold water. Bring to the boil, skim off any scum that rises and then add the chilli and bay leaf. Simmer until the lentils are nearly soft (about 15 minutes), then add the carrot and cook for a further 5 minutes. Drain, discard the chilli and bay leaf, then tip the lentils into a bowl.

2. 2

   Fry the lardons on their own in a frying pan until the fat runs and they begin to colour. Add the garlic and onion and cook for 2-3 minutes until the onion begins to soften.

3. 3

   Tip this mixture into the lentils and toss well, then mix the dressing ingredients together and gently fold through the lentils. Taste and add salt and pepper. Rest the trout fillets on the lentils, scatter with the parsley and serve.