John Torode and Lisa Faulkner served up a tasty seared salmon and lentils salad with watercress and a vinaigrette dressing on John and Lisa’s Weekend Kitchen.

The ingredients are: 300g salmon fillet, skin on, 2 tablespoons olive oil, 100g mayonnaise, Salt and pepper, 5 large tomatoes, roughly chopped, 2 spring onions, sliced on an angle, ½ cucumber, de-seeded and roughly chopped, 2 celery stick finely chopped, 2 tsp turmeric, 1 packet of cooked lentils, 1 bag of watercress and a handful of coriander, chopped.

For the dressing: 2 tbsp Dijon mustard, 75ml tbsp red wine vinegar, 1tsp walnut oil, 300ml extra virgin olive oil, Salt and pepper, 1 tsp turmeric.

See John’s recipes in his book titled: My Kind of Food: Recipes I Love to Cook at Home available from Amazon now.