Our fishmonger smokes his own fish and when we were in there last week he had some smoked trout which looked delicious. I also bought the most amazing spanish blood orange that was too pretty to use in the dressing so I added it to the salad and it looked and tasted really nice. This was the first time I had ever eaten kohlarabi the texture is amazing and it has a really delicate flavour. This salad is fresh, earthy and vibrant. The flavours work so well together and the dressing gives it  real lift.

Ingredients (serves 2)

For the salad

• 1 smoked trout, mackrel or salmon
• 1 kohlarabi, peeled and cut into batons
• 80g lentils
• small bag of baby spinach leaves
• 1 blood orange, picked and segmented

For the dressing

• 2 tbsp olive oil
• 1 tbsp thyme, leaves only
• juice of a small orange
• 2 tsp dijon mustard
• 2 tsp white wine vinegar
• 2 tsp runny honey
• pinch of salt and pepper to taste

Directions

1. Cook the lentils by adding them to a pan and cover with 2 thirds of water. Bring to the boil and simmer for 20 minutes. Rinse under cold water and set aside.
2. Pick the meat from the fish and set aside in a bowl.
3. Add all of the dressing ingredients into a jar or bowl, shake well or whisk to combine.
4. To assemble the salad add the spinach leaves, kohlarabi batons, lentils, orange, and smoked fish. Lightly toss to combine.
5. Serve the salad between 2 bowls and top with dressing. Enjoy.