Teriyaki Salmon & Puy Lentils

This asian-inspired teriyaki salmon recipe is served on a bed of puy lentils and spinach. It’s so easy to make and tastes gorgeous!

Serves 2 :: One-off wonder :: 550 calories per serving ::


2 line-caught salmon fillets

2 tbsp soy sauce

2 inches of ginger (cut into sticks)

2 cloves of garlic (peeled and sliced)

2 tsp clear honey

2 small red chillis (chopped)

250g of Merchant Gourmet puy lentils

200g spinach

200ml of vegetable stock

1.Boil 200ml of water in a kettle and put the oven on at 200c.

2. Cut 2 squares of foil and place one salmon fillet in the centre of each piece of foil skin side down. Pinch the corners of the foil to create a little nest around each fillet.

3. Prepare the ginger, garlic and chillis and arrange across each fillet (I like to use a criss cross pattern with the sticks of ginger and then put a garlic or chilli slice in every other gap). Then drizzle 1tbsp soy sauce and 1tsp of honey over each fillet; scrunch the foil together to close the parcels and pop in the centre of the pre-heated oven for 20 minutes.

4. Meanwhile, use the kettle of boiling water to make the vegetable stock and bring back to the boil in saucepan; add the lentils and cook on a fast simmer with the lid on for 20 minutes. About 4 minutes before the lentils are ready stir in fresh spinach until the lentils are al dente and the spinach has wilted.

5. To serve, drain the lentils and spoon on to 2 plates, then using a spatula transfer a salmon fillet on top of each bed of puy lentils and spinach and pour the juices over the fish to finish.

Mushroom & Brie Burgers

These juicy mushroom burgers are so easy to prepare for a bbq and are great whether you’re a vegetarian or not! But be warned, everyone will want to try one, so make sure you bargain on  a few extra servings, they’re delicious cold too.

Ingredients Per Burger (allow at least 2 per person for a vegetarian BBQ)

1 large portabello mushroom

1/2 tsp of garlic salt

1/2 tsp of fresh parsley

1/2 tsp of butter

2-3 generous slices of brie

1 burger bun

Red onion slices

Mixed leaf salad

Relish (optional)


1. Place the mushroom stalk side down on a white hot BBQ for about 3-5 minutes

2. Turn over the mushroom (whilst on the BBQ or if easier remove and replace with the topping) smear a small knob of butter in the inside of the cup; add a sprinkle of garlic salt and torn pieces of fresh flat leaf parsley. Then finish with slices of brie and cook for another 5 minutes until the brie is melted and oozing over the sides.

3. Meanwhile, cut your burger bun in half, adding slices of red onion, salad and relish if desired and slide in your mushroom burger when it’s ready! Be careful eating the first mouthful though, as the juices underneath the cheese can get really hot. Enjoy!

Healthy Greek Salad

To make a healthy version of a classic greek salad recipe, first dice red onion, then slice and quarter cucumber and halve cherry tomatoes . Top wth crumbled feta cheese, then mix equal parts of fresh torn mint and flat leaf parsley, olive oil, lemon juice and balsamic vinegar and pour over the salad. Finally finish with a twist or two of freshly milled black pepper and sea salt.

To make a more filling version of this salad, try adding a couple of table spoons of puy lentils or butterbeans.