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

Preparation

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.