This makes a nice light meal (be it lunch or dinner) and really tasty. This will serve 4, so it can be a make once, eat twice meal also. Just hold back on the dressing until actually serving.

 

• 1/2 cup French lentils (try Bulk Barn)
• 1 shallot, finely diced
• 2 tbsp. red wine vinegar
• 1 tsp. grainy mustard
• pinch of salt
• 1/3 cup olive oil
• 1/4 cup pancetta, finely diced
• 2  tbsp. parsley, chopped
• 1 large bunch of baby spinach and arugula mix, stemmed, washed and dried
• 4 x 5 oz. trout fillets, about 1 inch thick
• 1 tbsp. olive oil

Pick through the lentils and remove any stones and wash thoroughly. Put in a large pot of water and bring to the boil. Turn down the heat and let simmer until tender but not mushy.

Put the pancetta in a fry pan with olive oil and cook until crispy and brown. Keep in the pan. While the lentils are still cooking, mix together the vinegar, mustard and salt in a bowl. Whisk in the remaining oil until well combined.

Drain the lentils and combine with 2/3 of the dressing. Add the parsley and let sit for an hour.

Preheat the oven to 350 degrees. Preheat a skillet with a tbsp. of oil and cook the fillets until golden on one side. CAREFULLY turn over and place in the oven for 8-10 minutes.

Add the lentils to the pancetta in the fry pan and heat through over a high heat.

Toss the spinach/arugula mix with the remaining dressing and divide equally among the plates. Place the fillet on top and spoon the lentils over the fillet.

Pour a glass of the chilled grape and enjoy! This is sumptuous.