2 tsp harissa sauce
1 can green lentils rinsed & drained
50ml stock
2 salmon fillets
2 large handfuls of watercress plus a sprig to serve
1 lemon
During the Victorian Era, Watercress was an extremely popular green. This was due to the development of Britain’s railway system, which allowed massive amounts of the vegetable to be delivered to London’s Covent Garden Market. Today, Watercress is becoming popular due to its healthy properties. British Watercress in particular gets its high source of calcium in an unique way. In Hampshire and Dorset, the aquatic plant grows on ancient chalk aquifers. The water that bubbles up from the aquifers carries high amounts of natural calcium. Calcium that is absorbed by the leafy green. Making the Watercress have more calcium in a serving than a glass of whole milk. Get in your daily Calcium by taking a bite of mouth watering Watercress and Mushroom Sliders. A great option for Vegetarians.


1.-In a non-stick frying pan with a lid, cook the chilli sauce briefly until it becomes fragrant.
2.-Add the lentils and stock and stir to combine.
3.-Lay the salmon fillets on top of the lentils and cover tightly with the pan lid.
4.-Steam for 8-10 minutes until the salmon is cooked.
5.-Once cooked, lift out the salmon and keep warm.
6.-Turn up the heat and add in the watercress and a good squeeze of lemon, stir through until it has wilted.
7.-Serve the lentils topped with the salmon, squeeze a little more lemon over and serve.
8.Tip – If you cannot find Harissa Sauce, Chilli Sauce works as a great substitute.