7 oz puy lentils (or use 2 x 8 ½ oz packs precooked lentils)
½ cup extra-virgin olive oil
2 tablespoons fresh lemon juice, plus more for the avocado
2 teaspoons harissa powder
5½ oz chopped cooked plain (not pickled) beets
3 tablespoons chopped baby kale
1 tablespoon finely chopped fresh tarragon
12 oz smoked salmon
3 halved, de-stoned ripe avocados
6 tablespoons cottage cheese
1 teaspoon poppy seeds
3 tablespoons pomegranate seeds
Toasted seeds (optional)
Salt and black pepper, to taste
If you are using fresh lentils, cook them following the instructions on the package, then drain and cool.
Mix the oil, lemon juice and harissa together to make the dressing.
Season with salt.
Tip the lentils into a bowl and the stir in the dressing.
Stir through the kale and beets.
Divide the salmon between 6 serving dishes.
Top with the lentil mixture.
Top each one with an avocado half.
Squeeze lemon juice over the avocado (this stops it going brown).
Now divide the cottage cheese between each plate.
Add the poppy seeds and pomegranate seeds.
Add some toasted seeds too if using (sunflower or pumpkin seeds, or pine nuts)
Grind over salt and black pepper and serve immediately.