Fish with Raw Summer Salad and Carrot Ginger Chilli Dressing

Steps

1. a small pot of unsalted water to the boil.
2. Cook lentils in pot of boiling water for about 20 minutes, until just tender but still slightly firm to the bite. Drain, rinse under cold water then drain well. While lentils cook, combine all carrot ginger chilli dressing ingredients together in a medium bowl then set aside.
3. Prepare the rest of summer salad. Hold tops of baby carrots and peel into long, thin ribbons; scrub and grate beetroot; peel cucumber and courgette into long, thin ribbons, stopping when you reach the core (discard core and seeds).
4. Add all to bowl with carrot ginger chilli dressing, along with coriander and set aside to marinate for about 10 minutes.
5. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Heat a drizzle of oil in a large fry-pan on high heat. Cook fish for 1-2 minutes each side, until just cooked through.
6. Add drained lentils to raw summer salad and toss to combine.
7. Place raw summer salad into a bowl. Top with fish and spoon over any excess carrot ginger chilli dressing