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·      250g raw lentils
·      3 tbsp olive oil
·      Salt and pepper, to taste
·      100g watercress
·      2 tbsp pumpkin seeds,toasted
·      2 fennel bulbs, halved,cored and finely sliced
·      2 grapefruits
·      2 tsp wholegrain mustard
·      1 ½ tsp honey
·      1 tbsp capers, drained and rinsed
1.   Bring the puy lentils to the boil in plenty of water and cook for 20-25 minutes until tender.
2.   Meanwhile, slice the top and bottom off each grapefruit and sit on a board. Cut away peel and white pith. Hold each grapefruit over a bowl (to catch the juice) and carefully cut between membranes to separate segments. Squeeze any remaining juice into the bowl and set the segments aside.
3.   Mix together 2 tbsp of olive oil, the mustard, honey and capers, some seasoning and 3 tbsp of the grapefruit juice.
4.   Heat 1 tbsp of oil in a large non stick frying pan over high heat and fry the mackerel fillets for 1-2 minutes each side, until just cooked.
5.   When cooked, drain lentils and run under cold water tocool slightly. Drain. Toss with the fennel, watercress and dressing.
