2 tbsp extra-virgin olive oil
juice ½ lemon
1 garlic clove , finely chopped
2 tbsp roughly chopped tarragon
1 tsp clear honey
1 small red onion , thinly sliced
400g can Puy lentils , rinsed and drained
140g hot-smoked wild salmon
20g pack flat-leaf parsley , leaves picked
1 pomegranate , seeds removed
toasted pitta bread , to serve
Combine the oil, lemon juice, garlic, tarragon and honey in a large bowl and season.
Toss in the red onion and lentils and set aside to marinate for 10 mins.
Break the salmon into large flakes and fold into the salad with the parsley and pomegranate.
Serve with toasted pitta.