Fresh, satisfying, and on the table in 10 minutes. Lentils take the lead here: tiny, protein- and fiber-packed, and pleasantly filling.
You get contrast in every bite: sweet (apple, grapes), savoury (smoked trout), crunchy (celery), all tied together with a light honey–rapeseed oil vinaigrette.
This is the perfect recipe for a lunch, or a post-workout one-bowl meal.
Ingredients (serves 4)
- 200g Smokin’ Brothers smoked trout
- 1 jar green lentils, drained
- 1 apple
- 2 celery stalks
- 1 handful green grapes
- 2 large spring onions
- 5 tsp rapeseed oil
- 2 tsp honey
- 4 tsp vinegar (apple cider or white wine)
- Salt & black pepper, to taste
- Fresh watercress
Method
- Thinly slice the apple and spring onions.
- Halve the grapes and remove any seeds.
- Whisk honey, rapeseed oil, vinegar, salt, and pepper until glossy.
- In a bowl, combine lentils, apple, celery (thin half-moons), grapes, and spring onions.
- Add the vinaigrette and toss gently to coat.
- Top with smoked trout and watercress. Finish with pepper, if you like.
Extra crunch: toasted almond or hazelnut slivers.
No rapeseed oil? Use a mild extra-virgin olive oil.
A simple, polished plate where gentle smoke meets fresh fruit and the hearty bite of lentils—light, filling, and full of character.
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